soup
Beef Bouillon
Beef Bouillon
Holden Eats Beef Bouillon
How to make vegetable soup Beef barley
During the cold winter months I like to do a lot of soups and stews for my family. This recipe was given to me by my best friend 10 years ago and that was the recipe from her grandmother.
Since my family only consists of 4 members of the family, I make the recipe and we will eat half of the soup for dinner that night. I freeze the other half in a freezer for a food container in the future. If freezing the soup, be sure to leave a 1 / 2 "head space in the freezer container to allow for expansion during freezing. The soup will keep for up to 9 months in the freezer.
Beef barley vegetable soup
1 1 / 2 lbs. ground beef
6 cups of tap water
3 beef bouillon cubes
2 cups sliced carrots
1 1 / 2 cup onion, chopped
1 1 / 2 cups celery, chopped
1 / 2 cup chopped green pepper
1 / 3 cup barley
1 teaspoon table salt
1 / 2 teaspoon black pepper
2 bay leaves
1 / 4 cup tomato sauce
28 oz can crushed tomatoes with juice
8 oz tomato sauce
Note: You can substitute beef broth cubes with 3 tablespoons instant beef bouillon if desired.
In a large skillet, brown the ground beef until no longer pink. Drain fat and reserve. In a large pot 5 quarts, combine all ingredients above together in the order given in the recipe. Bring the soup to a boil and then reduce heat and simmer for about 60-70 minutes. (Or until the vegetables are tender.) Remove bay leaves before serving.
This recipe will produce about 10 servings.
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