Snow and sleet in the forecast–a great time for making soup. This is a filling beef vegetable and barley soup. Using frozen mixed vegetables cuts down the prep time. Very nice for a cold winter day.
Beef Vegetable Soup
1 tablespoon cooking oil
1 pound of beef stew meat (or sirloin tips) cut into 1″ cubes
4 cups water
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons instant beef bouillon granules
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 can diced tomatoes (14 1/2 ounce)
1 cup cubed potatoes
1/2 cup quick cooking barley
1. Brown beef in oil in a large sauce plan.
2. Add water, onion, celery, bouillon, granules, oregano, pepper, garlic, and bay leaf. Bring to a boil; reduce heat. Simmer covered for 1 hour.
3. Stir in frozen vegetables, undrained tomatoes, potatoes, and barley. Return to a boil; reduce heat. Simmer covered about 15 minutes or until vegetables are tender. Remove and discard bay leaf.