My Vegetable Beef Soup

My Vegetable Beef Soup

This is sort of like my beef stew, but not quite as elaborate.  Still, it's a hit with our neighbors because we always have tons left over.  Even though I make it year round, it's especially good when the weather turns cold.  And it's fun to make on a cold Saturday or Sunday afternoon. 

2 Tablespoons Olive Oil

1 lb. Beef stew meat (cut into 1" cubes)

1 tblsp. - Garlic powder

1 - 28 oz can of Peeled Whole Tomatoes

3 - 16 oz cans of Beef Broth - or 1 and 1/2 quarts water with Watkins Beef Soup Base.

1 - 1 lb. package of frozen mixed vegetables (green beans, carrots, corn)

6 small to medium new red potatoes, chopped into small cubes with the skin left on

1/2 to 1 medium onion chopped into wedges

1 cup barley

2 bay leaves

1 tblsp. dried basil

1 tsp. rosemary

1 tsp. thyme

1 tblsp. parsley

5 garlic cloves - finely chopped

2 tblsp - cracked black pepper

1 tsp - sea salt

In a skillet, add olive oil, cubed beef and garlic powder.  Cook until beef is browned. 

In a 6 quart stock pot, add everything but the beef, garlic powder and olive oil and begin to warm while beef is browning.  When beef is browned, transfer to stock pot and let simmer for two to three hours, stirring regularly.

You may need to add more beef broth as time goes on.  The barley really soaks up the liquid. 

That's it!  It's easy to make and it's great for these upcoming cold evenings.  I may even make a pot of the vegetable beef soup this weekend!