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
Make it step by step
- Brown cubed beef stew meat.
- Place meat, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly one hour
- Add barley and cook one hour longer. Cool and skim off excess fat. Remove soup bone.
- Add carrots, onion, celery and tomatoes; cook 45 minutes. Add peas and continue cooking 15 minutes. Makes 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.