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Beef And Barley Vegetable Soup Recipe

by Global Cookbook

Ingredients

1 Tbsp. vegetable oil 2 lb boneless beef chuck cut 1" cubes 2 med onions minced 16 ounce canned whole tomatoes undrained, minced 1/2 c. uncooked barley rinsed 10 c. water 1/3 c. soy sauce 2 tsp dry thyme leaves

1/2 tsp salt 1/4 lb fresh spinach leaves 4 lrg carrots shredded 2 med potatoes pared and cubed 2 lrg celery ribs sliced diagonally into 1" pcs 1/4 lb green beans cut into pcs 1/2 tsp Tabasco pepper sauce

Directions

1. In a large heavy saucepot or possibly Dutch oven heat oil over medium-high heat. Add in beef and brown on all sides; remove and set aside.
2. In same pot over medium heat, cook onions 3 min or possibly till tender. Return meat to pot and add in tomatoes, barley, water, soy sauce, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour.
3. Add in spinach, carrots, potatoes, celery, beans and Tabasco sauce; simmer covered 45 min longer or possibly till meat and vegetables are tender.
4. This recipe yields 10 to 12 servings.

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