This is a very inexpensive, beef & barley vegetable soup mix. We like to serve it with crusty bread, a glass of robust red wine, and a salad, for a deliciously comforting meal.
If you happen to have some bits of leftover veggies in the fridge from a previous meal, don’t hesitate to chop them up and add them in the last ten minutes or so of cooking.
Beef & Barley Vegetable Soup Mix
1/2 cup barley
1/2 cup dried split peas
3 tsp beef bouillon powder or 3 bouillon cubes — crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 bay leaf
Measure all into a jar or ziploc bag, leaving bay leaf on top. Seal. (Makes 1 package)
2 tablespoons vegetable oil
1 pound stew meat — cut in 1″ cubes
6 cups of water
14 ounces canned tomatoes
1 pkg Beef Vegetable & Barley Soup Starter Mix
3 stalks celery — chopped
3 carrots — chopped
- In a pot, heat the oil & add meat. Saute until the meat is browned on all sides. Add the water, tomatoes, and Soup Mix.
- Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes.
- Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf just prior to serving
- Serve with crusty bread, cornbread or biscuits, and a salad.