Beef Barley Soup
Served at Grandma’s in Duluth in the early-1980s.
Servings: 8
Ingredients
- 8 oz. onions
- 8 oz. celery
- 8 oz. carrots
- 8 oz. cabbage
- 1 lb. beef round steak
- 2 to 3 qts. beef stock or beef consomme
- 1 garlic clove
- 6 oz. barley
- 1 12 oz. can tomatoes
- 4 oz. butter
- Salt and pepper to taste
Instructions
- Dice vegetables; cut meat in strips; prepare beef stock. Mince garlic; cook barley and rinse. Cut up canned tomatoes.
- Have all ingredients ready. Place butter in 4- quart pot with garlic, add onions, celery, carrots and cabbage and cook until half done or transparent.
- Add meat, cook just until meat is brown. Add stock and bring to boil and simmer 1 hour. Add barley and tomatoes and simmer another ½ hour.
