Vegetable Beef Soup
Ingredients:
1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 cup each frozen corn and peas
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt
Directions:
Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings (6 quarts).
1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 cup each frozen corn and peas
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt
Directions:
Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings (6 quarts).