Shelly's Recipe

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BARLEY BEEF VEGETABLE SOUP

Category: Soups

1 1/2 cups quick-cooking barley, uncooked
5 cups qater
2 tbsp butter
1/2 cup chopped celery, carrots, parsnips and onions
1 cup chopped cabbage
1/2 cup frozen corn, green beans and peeled and chopped rutabaga
1/4 cup peeled and chopped turnip
1 clove garlic, minced
7 cups beef stock
1 bay leaf
1/4 tsp Worcestershire sauce
1 (10 3/4 oz) can whole peeled tomatoes, seeded, chopped and drained
1/2 cup cooked steak
1 tsp chopped parsley
Salt and pepper, to taste

Boil barley and water in a saucepan, about 25 minutes or until tender. Drain; set aside. Heat butter in a 4 quart saucepan. Add vegetables and garlic; saute slowly for 5 minutes. Add stock, bay leaf, Worcestershire sauce and meat. Simmer 15 minutes. Add parsley and season with salt and pepper. Remove bay leaf and serve. Serves 6-8

CDK Today with Valerie Whitmore