Beef and Barley Soup ½ lb lean boneless round steak 9 cups water 1 (14.5 oz) can diced tomatoes, undrained 1 (10.5 oz) can beef broth ½ cup chopped onion 1 clove garlic, minced ½ tsp basil ¼ tsp salt 2 bay leaves ½ cup pearl barley 1 (10-12 oz) package frozen mixed vegetables Prepare steak by trimming fat and cutting steak into 1-inch cubes. In a large soup pot, stir together 8 cups water, steak cubes, tomatoes, broth, onion, garlic, basil, salt, and bay leaves. Bring to a boil. Reduce heat; cover and simmer 1 hour. Place barley in a strainer and rinse with cold water. Gradually add barley, along with 1 cup water, to soup in pot; cover and simmer again 1 hour. Add frozen vegetables to soup pot; cover and simmer a third time until meat and vegetables are tender, about 30-40 minutes. Remove and discard bay leaves. |
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