stews for my family. This recipe was given to me by my best friend 10
years ago and it was her grandmother's recipe.
Since my family only consists of 4 family members, I will make the recipe
and we will eat half of the soup for dinner that night. I will freeze the
other half in a freezer container for a future meal. If you are freezing
any of the soup, make sure you leave a 1/2" head space in your freezer
container to allow for expansion during the freezing process. The soup
will keep for up to 9 months in your freezer.
Beef Barley Vegetable Soup
1 1/2 lbs. lean ground beef
6 cups tap water
3 beef bouillon cubes
2 cups carrots, sliced
1 1/2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
1/2 cup green pepper, chopped
1/3 cup barley
1 teaspoon table salt
1/2 teaspoon black pepper
2 bay leaves
1/4 cup catsup
28 ounce can crushed tomatoes with juice
8 ounce can tomato sauce
Note: You can substitute the beef bouillon cubes with 3 teaspoons of
instant beef bouillon if desired.
In a large frying pan, brown your lean ground beef until it's no longer
pink. Drain the grease and set aside. In a large 5 quart stock pot,
combine all of the above ingredients together in the order that they are
given in the recipe. Bring soup to a full boil and then reduce heat and
simmer for approximately 60-70 minutes. (or until the vegetables are
tender.) Remove bay leaves before serving.
This recipe will yield approximately 10 servings.
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