Beef Barley Vegetable Soup
By: Anonymous
Published: Saturday, February 20, 2010 - 10:30pm

Ingredients




1 pound cubed beed stew meat
1 cup carrots, cubed
1/2 cup celery, chopped
1 cup fresh or frozen peas
2 quarts water
1/4 teaspoon pepper
1/4 cup barley
1/4 cup onion, chopped
2 cups tomatoes, cooked
2 tablespoons shortening
1 1/2 tablespoons salt
2 tablespoons minced parsley

Preparation

1 Brown cubed beef stew meat.    2 Place meat, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly one hour 3 Add barley and cook one hour longer. Cool and skim off excess fat. Remove soup bone. 4 Add carrots, onion, celery and tomatoes; cook 45 minutes. Add peas and continue cooking 15 minutes. Makes 8 servings.