sketch of Bob above the Vegetable Beef Barley Soup recipe.


1 lb. beef roast
2 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
32 oz. beef broth
1 can (14.5 oz.) diced tomatoes
1 qt. water
2 bay leaves
6 carrots, peeled and chopped into small pieces
3 potatoes, peeled and cubed
2 c. mushrooms, sliced
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. dried basil
1/2 c. uncooked barley
1 c. canned or frozen peas

Trim fat from roast and cut into 1 inch cubes, Place in a large pot, over medium heat, with oil, onion and garlic. Cook til meat is browned and onion is tender. Add broth, tomatoes, water, bay leaves, carrots, potatoes and mushrooms. Bring to the boil, reduce heat, cover and simmer for 1 hour. Add remaining ingredients (except peas) and bring to the boil. Reduce heat and add peas. Cover and simmer til vegetables are tender (about 30 minutes). Remove bay leaves before serving.

Beef Barley Soup recipe is published in our March, 2012 Menu Minder, Issue #341.