Beef and Barley Soup III

Beef and Barley Soup III

Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.

Calories
231 Calories

Recipe Instructions

Step 1
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Step 2
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Ingredients

  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 cup chopped celery
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 2 cups diced cooked beef
  • 1 cup chopped carrots
  • 2 cups cubed potatoes
  • 1 teaspoon browning sauce
  • 10 cups beef stock
  • 3 sprigs fresh thyme, chopped
  • 1.5 cups chopped onion
  • 0.5 cup red wine
  • 0.75 cup barley
  • 1.5 cups chopped cabbage

Categories

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