Beef And Barley Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 lbs	908g / 32oz	Boneless beef chuck - cut 1" cubes
2 lbs	908g / 32oz	Onions - chopped (medium)
16 oz	454g	Canned whole tomatoes - undrained, chopped
1/2 cup	118ml	Uncooked barley - rinsed
10 cups	2370ml	Water
1/3 cup	78ml	Soy sauce
2 teaspoons	10ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Salt
1/4 lb	113g / 4oz	Fresh spinach leaves
4 lbs	1816g / 64oz	Carrots - shredded (large)
2 lbs	908g / 32oz	Potatoes - pared and cubed (medium)
2 lbs	908g / 32oz	Celery ribs - sliced diagonally (large)
		Into 1" pieces
1/4 lb	113g / 4oz	Green beans - cut into pieces
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

In a large heavy saucepot or Dutch oven heat oil over medium-high heat. Add beef and brown on all sides; remove and set aside.

In same pot over medium heat, cook onions 3 minutes or until tender. Return meat to pot and add tomatoes, barley, water, soy sauce, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour.

Add spinach, carrots, potatoes, celery, beans and Tabasco sauce; simmer covered 45 minutes longer or until meat and vegetables are tender.

This recipe yields 10 to 12 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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