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Results 91 - 99 of 99 for vegetable beef barley soup
91. BEEF BARLEY SOUP
Can use leftover cooked roast ... simmering before adding vegetables. Melt 1 tablespoon butter in a large pot. Season beef with salt, saute in butter ... celery, green beans, barley, bay leaf, 3/4 cup ... Stir roux into soup, stirring constantly until soup ... Adjust seasoning if necessary.
92. BEEF BARLEY SOUP
Salt, black pepper, pinch thyme ... flanken. 1. Place beef flanken to be cooked with ... onions. 2. Cut vegetables (carrots, celery, onions). 3. Chop ... 5. Pick up barley and equipment, have handy. 1. In a heavy duty soup pot heat oil, and saute ... developed its full body.
93. BEEF BARLEY SOUP
In Dutch oven, brown beef in oil; drain. Add broth; bring to a boil. Add barley, basil, and if desired, ... 1 hour. Add vegetables; cover and continue cooking ... (1 1/4 cups) servings.
94. BEEF BARLEY SOUP
Brown meat. Add onion and ... ingredients, except frozen vegetables. Bring to boil. Reduce ... Add frozen vegetables; cook 10 minutes. Serves 8.
95. BEEF BARLEY SOUP
Drain tomatoes, reserving liquid. Add ... small amount of vegetable oil. Put meat and liquid ... ingredients. Simmer until vegetables are tender.
96. BEEF BARLEY SOUP
Brown beef in oil. Add onion and ... should cover all vegetables and beef). Simmer at least 2 hours. ... add 9 ounce package mixed vegetables.)
Place all ingredients except spinach ... reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook ... or transfer cooked soup to 5-quart crock pot and ... 1/2 pound ground beef; drain all fat and ... 15 minutes of cooking.
Place all ingredients except spinach ... reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook ... or transfer cooked soup to 5-quart crock pot and ... 1/2 pound ground beef; drain all fat and ... 15 minutes of cooking.
99. BARLEY SOUP
Cut meat from shank bones ... hour, covered. Add vegetables and barley and simmer, covered for 1-1 ... Serves 8-10. Skim fat from soup and reheat.
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