This recipe is for a hearty dinner that will not fail to satisfy you. The good thing is, it’s lighter than most meals because it’s soup, but it has the flavors of meat and other vegetables that will definitely make everyone fall in love with it. Pair it off with your favorite crusty bread and you have a complete meal in your hands.
The combined flavors of beef and barley plus other vegetables is a force to be reckoned with. Such a savory soup is something that you will not get tired of eating. It’s perfect not just for winter or fall, but also for the warmer months of spring and summer just because of its fresh flavors.
1 pound Tyson beef top round steak, cut into 1/2-inch cubes
1 tablespoon Wesson canola oil
3 cans (14-1/2 ounces each) College Inn beef broth
2 cups water
1/3 cup Quaker medium pearl barley
1 teaspoon Morton salt
1/8 teaspoon McCormick pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup Green Giant frozen peas
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through.
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Quick Tip: This is a pretty versatile dish. You can add ingredients to it based on your preferred taste like for example carrots or tomatoes.
Thank you Oncolink for this great photo.