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Results 61 - 70 of 99 for vegetable beef barley soup
In 5 quart Dutch oven, ... 30 minutes. Add barley; simmer 30 minutes or ... from surface of soup. Add tomatoes and vegetables. Return to boiling; simmer 5 minutes.
In 4 quart sauce pan ... ingredients except frozen vegetables. Cover; bring to a ... be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
63. BARLEY HOT DISH
Boil and drain turkey. Brown ... hamburger mixture and soups. Add barley and vegetables; mix well. Bake at 350 degrees for 1 hour. Serves 8 to 10.
Boil barley until tender; then rinse well. Brown hamburger with onion and butter. Mix in other ingredients. Bake for 30 minutes at 350 degrees.
Slice carrots, celery, mushrooms and ... oil and saute vegetables. Stir in beef broth, barley, pepper and 4 1/2 ... serve. 4 main dish servings.
Heat oil and butter in ... remaining ingredients, except barley; bring to a boil. ... or until barley is tender. Makes 5 1/2 cups or 4 servings.
Rub salt and pepper into beef, brown beef in oil. ... into pot with barley. Bring to boil, reduce ... until beef is tender. Remove bone. Serve.
In a 4 quart Dutch ... undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano ... tender. Ladle into soup bowls and top with cheese. ... to saute the vegetables in water rather than in ... 1/3 cup tomato paste.
In 4 quart saucepan brown ... 10 minutes or until meat and barley are tender. Additional water may be added if soup is too thick upon standing.
Saute onion and barley in butter. When lightly browned, ... over casserole if needed). Good, if not better, warmed over. Makes 8 to 10 servings.
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