Barley Soup
Equipment
Ingredients
- 1 lb. beef stew meat cubed
- 1½ quarts water or beef broth
- ¾ cup barley rinsed
- 2 onions chopped
- 3 carrots peeled and sliced
- 2 turnips peeled and chopped
- 1 14½- ounce can diced tomatoes or use a pint jar of home-canned tomatoes
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, brown beef cubes in a small amount of oil.
- Add the water (or broth) and barley and bring to a boil; reduce heat and simmer, covered, for 1 hour or until the barley is tender.
- Add the onions, carrots, turnips, and diced tomatoes.
- Cover the pot and simmer until the carrots are tender, or as long as another hour.
- Season with salt and pepper to taste.
- You can add more water or broth if too much has evaporated during cooking or if you want to stretch the number of servings.
