Barley Soup

 

Beef and Barley Soup

Ingredients

• 1 pound beef top round steak, cut into 1/2-inch cubes
• 1 tablespoon oil
• 3 cans (14-1/2 ounces each) beef broth or 3 bouillon cubes
• 2 cups of water
• 1/3 cup medium pearl barley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chopped carrots or stick carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 3 tablespoons minced fresh parsley
• 1 cup frozen peas

Directions

·         In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour to ensure barley is soft.

·         Add carrots, celery, onion, and parsley; cover and simmer until meat and vegetables are tender 45 minutes. Stir in peas; heat through. Enjoy with fresh bread or biscuits.