Vegetable Beef Soup Recipe with Barley was shared by Suzy.
Ingredients:
- 1 pound of round steak, cubed small
- 1 large onion chopped to suit
- 2 cans (14.5 oz each) tomatoes, undrained
- 4 beef bouillon cubes or equivalent base or granules
- 1 can (appr. 15 oz) green beans, drained (Italian style or regular)
- 1 can (12 ounces) V-8 juice
- 1 handful (appr. 1/4 cup) barley
- 3 ribs celery, chopped
- 6 carrots, peeled and sliced
- 1 tablespoon Worcestershire sauce (Lea & Perrins)
- 1 teaspoon garlic powder
Preparation:
Brown cubed beef and onion in a small amount of oil in a Dutch oven. When meat is browned and onion is tender, add remaining ingredients. Cover and cook over low heat for an hour or so. The barley adds a lot to the flavor.
Suzy's Note: I sliced cabbage up one time and added that and it was really good too.
Suzy's Note: I sliced cabbage up one time and added that and it was really good too.
More Beef Soup Recipes
Creamy Vegetable Beef Soup Recipe
Hearty Beef and Barley Soup Recipe
Easy Hamburger Soup
Suzi's Taco Soup Recipe
Old-Fashioned Vegetable Beef Soup
Beef Barley Soup with Vegetables
Hearty Beef Barley Soup
Crockpot Classic Barley Soup
Beef Soup Index
Beef Stew Recipes
Ground Beef Soups
Slow Cooker Recipes | Casseroles | Main Recipe Index
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