Beef & Barley Soup
Canola oil non-stick cooking spray
1 lb. boneless lean top round steak, trimmed visible fat & cut into 1/2″ pieces
Seasoned salt, Lea & Perrin’s sauce (to desired taste)*
3/4 cup pearl barley
7 cups water
2 tsp. beef bouillion
3 carrots, peeled and sliced
1/2 onion, chopped
3 celery stalks, chopped
1-1/2 tsp. salt
1/2 tsp. ground pepper
2-3 bay leaves
1-1/2 cups frozen sweet peas, thawed
1-1/2 cups chopped fresh mushrooms
Spray large Dutch oven pan with nonstick cooking spray and brown beef on all sides, while adding seasoned salt and Lea & Perrin’s (to desired taste)*
Combine the beef, water and barley and bring to a boil. Stir in beef bouillon, until completely dissolved. Skim off any visible foam, then add carrots, onions, celery, salt, ground pepper and bay leaves; return to a boil. Reduce the heat and simmer covered for about 45 minutes.
Stir in thawed peas and chopped mushrooms; simmer covered for about 15 minutes, until carrots and celery are fork tender.
Let set for about five minutes and serve with your favorite side of wheat crackers, bread or rolls.
Note from Karen: This recipe is definitely one of my family’s requested favorite meals and served at least once, maybe even four times per month during the fall and winter. Enjoy making it as I have and go ahead and share this wonderful hearty hot meal together with family and friends!
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