Beef & Barley Soup # 46

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 -4 tablespoons canola oil
• 3 tablespoons flour
• salt, to taste
• pepper, to taste
• 1 cup chopped onion
• 2 stalks celery, chopped
• 8 medium carrots, chopped
• 8 ounces sliced mushrooms (about 2 - 2 1/2 cups) (optional)
• 4 cups tomato juice
• 1 cup water
• 3/4 cup pearl barley
• 16 ounces stewing beef, diced
• extra water, as needed
• salt
• pepper

Recipe

• 1 in a large dutch oven or fry pan heat oil; roll beef cubes in flour and (in small batches) brown in oil and set aside.
• 2 sautã© onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
• 3 (this will help deglaze the pan and give the soup a nice rich color).
• 4 place beef, vegetable in a soup pot.
• 5 add tomato juice, water, barley, and s&p to taste.
• 6 cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.