Barley soup is a popular menu item in our house throughout the year. Everyone savors the flavor.
—ELIZABETH KENDALL CAROLINA BEACH, NC
PREP: 20 MIN. • COOK: 1 HOUR 50 MIN. • MAKES: 9 SERVINGS (2 1/4 QUARTS)
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14 1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
1. In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through.