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Results 51 - 60 of 99 for vegetable beef barley soup
In 4 quart pan, brown ... then add frozen vegetables. Simmer 10 minutes more ... cube may be added if soup is too thick. Makes 8 one cup servings.
In medium saucepot combine barley and enough water to cover. ... large kettle or soup pot heat oil over high ... servings; 80 mg. sodium per serving.
53. BEEF BARLEY SOUP
Brown meat with bones in ... and parsley in soup kettle. Cover tightly and cook slowly one hour. Add barley and cook one hour longer. ... tomato and frozen vegetables; cook 45 minutes. Add ... thick, dilute with beef broth. Can be doubled or tripled and freezes well.
54. BEEF BARLEY SOUP
Using a 12 quart stock pot, brown ground beef, drain and set side. ... the pot. Rinse barley and add to the soup. Cook over medium high ... thickens. Remove and serve.
In medium sauce pot combine barley and enough water to cover. ... large kettle or soup pot heat oil over high ... Yield: 3 quarts, 6 servings.
Brown meat and drain; stir ... and simmer until vegetables are tender. Additional water may be added if soup becomes too thick. Serves 8 to 10 cups.
Brown meat in Dutch oven. ... ingredients except frozen vegetables. Cover, bring to a ... water may be added if it becomes too thick upon standing.
In large stock pot, heat ... ingredients, except frozen vegetables. Stir to break up ... needed to thin soup. Per serving: 119 calories; 0 grams fat.
In 4 quart saucepan brown ... until meat and barley are tender. Additional water may be added if soup becomes too thick upon standing. 1 cup servings.
Cover beef with water in large pot ... veggies are soft. Add barley to pot of soup and cook according to package or cook barley in separate pot.
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