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Beef and Barley Soup

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage salt and pepper to taste


1 In a large pot over medium heat, combine the oil, onions, celery and carrots.
Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy.
Add the wine, potatoes and beef. 2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color.
Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Makes 12 servings