Vegetable Beef Barley Soup
A simple but hearty supper, perfect for cold nights, this beef barley soup is a family favorite.
Servings: 8 servings
- 25 ounces can of beef chunks, undrained (see notes for alternative)
- 3 cups tomato juice
- 1 onion, chopped small
- 2 medium carrots, sliced thin
- 1 beef bullion cube
- 1 teaspoon onion salt
- 1/2 teaspoon chili powder
- 1 large potato, cut into bite-size pieces
- 1 cup frozen corn
- 1/4 cup pearl barley
In a large pot, combine the beef, tomato juice, onion, carrots, bouillon, onion salt, and chili powder. Simmer for 1 hour.
Add the potato, corn, and barley and simmer for another 45 minutes to 1 hour on low heat. When the barley and potatoes are tender, the soup is done. Serve with shredded cheddar cheese.
If a can of beef is unavailable, a beef soup bone may be used instead. If you choose to make this substitution, add 1 cup of water and 1 additional beef bouillon cube.
Alternatively, a pound and a half of stew meat may also be used. Brown the meat with a tablespoon of oil in the bottom of the pot before adding the other ingredients to the pot.