Beef Barley Soup
Recipe from Karen Yoder - delish! Ingredients: 3 Tbsp oil 1.5 lb of cubed beef for stew 5 diced celery stalks, 2 large onions, diced 3/4 lb mushrooms 3 quarts of water 3/4 cup medium barley 2 tsp salt 1 tsp oregano 1/2 tsp pepper 2 beef flavor bouillon cubes 1 bunch broccoli, diced small 1/2 cup small pasta Directions: 1. In dutch oven, beef beef in oil until brown, remove to a plate 2. In drippings cook onion, celery and mushrooms 3. Return beef and add water and next 5 ingredients; bring to a boil stirring to loosen brown bits. Reduce heat to low and simmer for 1 1/2 hours until beef and barley are tender. Stir occasionally. 4. Cut up beef and return to pot if necessary 5. Add broccoli and pasta, bring to a boil, cover and simmer on low for 10-15 minutes until both are tender. Makes about 16 cups or 10 main dish servings 290 cal per serving