Karl Ratzsch's Beef Vegetable Soup

Recipe Ingredients

1/2 cup	118ml	Quick-cooking barley - uncooked
5 cups	1185ml	Water
2 tablespoons	30ml	Butter
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Chopped Spanish onion
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	73g / 2.6oz	Chopped peeled parsnip
1 cup	146g / 5.1oz	Chopped cabbage
1/2 cup	31g / 1.1oz	Fresh or frozen corn
1/2 cup	73g / 2.6oz	Chopped peeled rutabaga
1/4 cup	36g / 1.3oz	Chopped peeled turnip
1/2 cup	80g / 2.8oz	Chopped green beans
1 cup	93g / 3.3oz	Garlic clove - minced (small)
7 cups	1659ml	Hot homemade beef stock
1		Bay leaf
1/4 teaspoon	1.3ml	Worcestershire sauce
1		Whole peeled tomatoes - (10 3/4 oz) - seeded, chopped,
		And drained
1/2 cup	118ml	Cubed cooked steak - (prime rib
		Or sirloin work well)
1 teaspoon	5ml	Freshly-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside.

Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes.

Add parsley and salt and pepper. Remove bay leaf and serve.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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