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BEEF 'N BARLEY SOUP 5 slices bacon 1 lb. beef, cut in 1-inch pieces 2 c. chopped onion 2 cloves chopped garlic 1/4 tsp. caraway seed 1/4 tsp. dried marjoram 2 (10 1/2 oz.) cans beef broth 2 c. water 1/4 c. regular barley 1 1/2 tsp. paprika 1 tsp. salt 3 potatoes, cut in 1/2-inch pieces 2 carrots, sliced 2 celery stalks, sliced 1 (16 oz.) can tomatoes 1 (10 oz.) pkg. frozen peas 1 (4 oz.) can mushrooms (or fresh) Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef, onions and garlic in bacon fat until beef is browned. Stir in caraway seed, marjoram, beef broth, water, barley, paprika and salt. Heat to boiling; reduce heat and simmer 1 1/2 hours. Stir in potatoes, carrots, celery, tomatoes, peas and mushrooms (including liquid). Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 30 to 40 minutes. Crumble bacon and sprinkle over soup. Serves 8. Note: May substitute hot water with beef bouillon added for the canned beef broth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |