Beef, Barley, and Vegetable Soup
User Reviews
5.0
12 reviews
Excellent
-
Servings
6
-
Course
Main Course
Beef, Barley, and Vegetable Soup
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 1/2 pounds of beef chuck cut into 1/2 inch cubes and seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 sprigs of thyme
- 1/2 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon ground black pepper
- 1 medium carrot diced
- 1 medium potato diced
- 2 cups butternut squash diced
- 4 cans 14 1/2 ounce beef broth
- 3/4 cup pearl barley
Add to Shopping List
Instructions
- In a large saucepan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Cook seasoned meat and onion until all sides of the meat are browned (about 6 minutes). Add broth, barley, thyme, marjoram, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer for 1 hour. Add Carrots, potato and squash and bring to a boil. Reduce heat and cover and simmer 30-40 minutes or until meat and vegetables are tender.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
