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Results 41 - 50 of 99 for vegetable beef barley soup
1. Heat oil in a ... high heat. Add beef and onion and cook 4 ... Add broth, carrots, barley, thyme and salt. Bring ... meat, barley and vegetables are tender. Makes 10 cups, 6 to 8 servings.
In a 4 quart saucepan, ... ingredients except frozen vegetables. Cover; bring to boil. ... be added if soup becomes too thick upon standing. ... and cook additional time.
Brown chuck roast in oil ... and add to soup stock. Shred meat. In a ... cooks down to yield 6 gallons. Ample to serve 60. Best if made day ahead.
44. BEEF BARLEY SOUP
In large sauce pot, heat oil over medium heat. Add beef. Cook, stirring often, until ... carrots, onion, celery, barley, parsley, salt and pepper. ... hours or until vegetables are tender.
45. BEEF BARLEY SOUP
In large saucepot, heat oil over medium heat. Add beef; cook, stirring often, until ... carrots, onion, celery, barley, parsley, salt and pepper. ... hours or until vegetables are tender.
Sear beef in oil until all the ... add all fresh vegetables). When vegetable are soft ... and onion. Remove soup bones. Remove potato from pot. ... to taste. Serves 6.
In 4-quart Dutch oven or ... water, condensed onion soup, beef bouillon cubes, oregano, salt, and ... 30 minutes. Add barley and frozen green beans. Simmer, ... Proceed as directed above.
Place barley and water in a small ... minutes. In a soup pot, saute the onion in ... Add the remaining vegetables, cook over medium heat, ... fat, 3 g. fiber.
In large sauce pot, heat oil over medium heat. Add beef; cook, stirring often, until ... carrots, onion, celery, barley, parsley, salt and pepper. ... hours or until vegetables are tender.
In large saucepot, heat oil over medium heat. Add beef, cook, stirring often, until ... carrots, onion, celery, barley, parsley, salt and pepper. ... hours or until vegetables are tender. Serves 8.
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