Vegetable Beef Barley Soup
By: Anonymous
Published: Saturday, December 5, 2009 - 2:57am

Ingredients




3 tablespoons salad oil
2 pounds beef chuck, cut into ¾ inch cubes
2 cups chopped onions
1 teaspoon minced garlic
1/2 teaspoon thyme
1/2 teaspoon marjoram
6 cups water
2 cans beef broth
1 1/2 cups diced carrots
3/4 cup diced celery
3/4 cup barley
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
3 cups diced potatoes

Preparation

1 In large stockpot or Dutch oven, heat oil over medium-high heat. Add half the meat and cook, stirring occasionally, until browned on all sides. Remove meat and set aside. Brown remaining meat. Return all meat to stockpot. 2 Add onions, garlic, thyme and marjoram; cook, stirring, 10 minutes more. Add water, beef broth, carrots, celery, barley, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 1 1/2 hours. Add potatoes. Bring to a boil; reduce heat and simmer uncovered 30 to 40 minutes, until potatoes are tender. Makes 14 cups, 225 calories per cup.