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BARLEY VEGETABLE-BEEF SOUP | |||||||||||
Course : Soups Serves: 7 |
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Ingredients:
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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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