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BARLEY VEGETABLE-BEEF SOUP


Course : Soups
Serves: 7
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Ingredients:


1 package Corn

2/3 cup Uncooked barley

1/2 teaspoon Salt

1 medium Carrot -- thinly sliced

1 medium Stalk celery -- sliced

1 medium Onion -- chopped

1 cup 1-inch pieces green beans

1 cup Shelled green peas

1/4 teaspoon Pepper

2 medium Tomatoes -- chopped
 

Preparation / Directions:


Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn. Stir in uncooked barley and 1/2 teaspoon salt into Beef and Broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until barley and vegetables are tender.

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