Sunday, March 01, 2009

Beef Barley Soup

Taken from OAMC Freezer Supper Swappers.

2 pounds bottom round roast, cubed
2 T olive oil
1/2 C butter
1 onion, diced
6 stalks celery, sliced
4 cloves garlic, minced
6 carrots, sliced
28 oz can of diced tomatoes
4 C water
4 beef bouillon cubes
1 C uncooked barley
1 tsp salt
1 tsp oregano

Cooking Day: Brown cubed beef in olive oil and set aside. Sauté onion, celery, garlic and carrots in butter until onions are clear. Add diced tomatoes, water, bouillon cubes, barley, salt, oregano and beef. Simmer at least 4 hours.

Serving Day: Thaw bags of meat and soup. Heat and serve.

No comments: