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Nancy's Hearty Vegetable Beef & Barley soup

Contributed By: Nancy | See all of Nancy's recipes
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Active Time:  30 Minutes
Total Time:  3 Hours
  6 Servings
My family loves this thick hearty soup in the fall and winter. Add some biscuits and it's dinner. They love the left-overs too.
flour for dusting beef cubes
1/3 Cup olive oil
3/4 # Beef stew meat (cut off any fat)
1 large onion minced
4 minced garlic cloves
1 regular size stewed tomatoes Italian style
1 8 oz. can tomato sauce
2 cups beef broth
1 cup barley
2 TBLSP. dried parsley
Johnny's seasoning salt to taste ( I wait until the end to taste and add seasoning salt.
1 tsp. pepper
1 tsp. celery salt
2 tsp. McCormick beef seasonings for grilling
1/4 to 1/2 head of cabbage shredded (depending on size)
Use a plastic bag; then add flour and add beef cubes. Shake. Put oil in large dutch oven and heat. Add dusted beef cubes and brown on all sides. Half way browned add minced onion and minced garlic. Cook together until onion is wilted and translucent. Add the can of stewed tomatoes and tomato sauce and beef broth. Add barley. Cook on simmer for 1 hour. Add the seasonings,EXCEPT for the seasoning salt. Then add shredded cabbage. If needed add some water to get desired thickness. Stir to combine into soup and cook another 1 to 2 hours.

ADD: Johnny's Seasoning salt to taste.

Test for doneness by trying the barley and seeing if it is tender.

Date Added: 09/28/2010
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