There is the required time to make one far more pot of soup earlier than breaking out the grill for a bit of outdoor cooking. Nothing says comfort such as a pot of homemade soup simmering over the stovetop. Grab a loaf of fresh whole grain bread and the dining event is complete.

There is a small amount of chopping and slicing mixed up in preparation but, otherwise, this really an easy stovetop recipke.

Beef Barley Soup

  • 1 tablespoon veggie oil
  • 1 1/2 bodyweight beef chuck, cut to 1-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon dark pepper
  • 1 large red onion, sliced
  • 3 cloves garlic clove, chopped
  • 1 box (26 ounces) unsalted ground beef stock
  • 3 cups water
  • 3 good sized carrots, peeled and sliced
  • 3 ribs pears, sliced
  • 1 can (14 1/2 ounces) no-salt-added diced tomatoes
  • 8 oz fresh white mushrooms, sliced
  • 3/4 tumbler barley
  • 1/2 teaspoon thyme
  • 1 mug frozen peas, thawed
  • Fresh cut parsley, optional
  1. Heat acrylic in large stockpot.
  2. Season meats with black pepper along with salt. Add to stockpot. Saut to get 5 minutes, turning one time.
  3. Add onion as well as garlic. Cook for 3 short minutes, stirring occasionally.
  4. Add ground beef stock, water, carrots plus celery. Cover and simmer regarding 1 hour.
  5. Add garlic, mushrooms, barley and the rest of the 3/4 teaspoons of sodium and thyme.
  6. Cover and additionally simmer for 30 a few minutes, stirring occasionally.
  7. Stir around peas. Simmer for 3 min's.
  8. Garnish with parsley to make sure you serve, if desired.

Serves 4 to help you 6.

Enjoy!


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