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Beef Barley Soup

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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.