Beef Barley Soup -- Quad-Cities Online Recipe Book
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Beef Barley Soup

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Excellent - always a crowd-pleasing recipe

Ingredients

1/2 cup each: carrot, celery and onion, chopped
1 tablespoon butter or margarine
4 cups beef broth
4 cups water
2 cups chopped cooked roast beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen peas

Instructions

In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about five minutes. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered for 10-15 minutes. Makes 12 servings (3 quarts).

Betty Dresselhaus
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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