Beef Barley Soup
Shirley I. Fujimoto, Human Resources Specialist, HGEA/AFSCME Staff
- 1/2 cup pearl barley
- 1 pound lean beef chuck, cut into small cubes
- 6 cups water
- 2 cubes beef bouillon
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme, crumbled
- 2 bay leaves
- Salt
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 ribs celery and leaves, coarsely chopped
- 16-ounce can stewed tomatoes, diced
Combine first 9 ingredients in a soup pot and bring to a boil. Skim off fat, as necessary. Simmer for about 1 hour, adding salt to taste. Add vegetables and simmer another 30 minutes, stirring occasionally.
