Beef Vegetable Soup

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/2 cup quick-cooking barley (uncooked)
• 5 cups water
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1/2 chopped spanish onion
• 1/2 cup chopped carrot
• 1/2 cup peeled and chopped parsnip
• 1 cup chopped cabbage
• 1/2 cup fresh corn or 1/2 cup frozen corn
• 1/2 cup peeled and chopped rutabaga
• 1/4 cup peeled and chopped turnip
• 1/2 cup chopped green beans
• 1 clove garlic, minced
• 7 cups hot homemade beef stock
• 1 bay leaf
• 1/4 teaspoon worcestershire sauce
• 1 (10 3/4 ounce) can whole canned tomatoes, seeded,chopped and drained
• 1/2 cup about cubed cooked steak (prime rib or sirloin work well)
• 1 teaspoon freshly chopped parsley
• salt and black pepper

Recipe

• 1 boil barley and water in 2-quart saucepan 25 minutes or until tender.
• 2 drain; set aside.
• 3 heat butter in 4-quart saucepan.
• 4 add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.
• 5 add hot stock, bay leaf and worcestershire sauce.
• 6 simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak.
• 7 simmer 15 minutes.
• 8 add parsley and salt and pepper.
• 9 remove bay leaf and serve.