Beef Barley Soup 2
Yield
2 servings
Prep info
30 min prep + 20 min simmer + 5 min simmer
Prep time
Not set
Cook time
55 minutes
Time required
55 minutes
Oven preheat
N/A
Type
Soup
Status
Rejected
Tags
Ingredients
- 2 T chopped carrots
- 2 T chopped celery
- 2 T chopped onion
- 1/2 T butter (unsalted)
- 2 c beef stock
- 1/2 c chopped cooked beef (boneless roast, steak, etc)
- 3.6 oz canned chopped tomatoes (undrained)
- 1/4 c barley (quick-cooking)
- 1/2 t Salt (Table)
- 1/4 t freshly ground black pepper
- 1/4 t dried basil
- 1/4 t dried oregano
- 2 T peas
Method
In a large saucepan, saute carrot, celery, and onion in butter until translucent.
Add the stock, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.
Reduce heat, cover, and simmer for 20 minutes, or until barley is tender, stirring occassionally.
Add the peas and simmer uncovered for 5 minutes.
Notes
SJ Note 3 Jan 2011: Chris liked this, but I didn't. It's just okay.