| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean stew meat; cut in 1" cubes |
| 1/2 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Can beef broth; (49 1/2 oz) |
| 1 |
cn |
Diced tomatoes w/ Italian herbs;undrained (14 oz) |
| 3/4 |
c |
Quick barley; pearled |
| 1/2 |
c |
Celery; sliced |
| 1/2 |
c |
Carrots; sliced |
| 2 |
|
Beef bouillon cubes |
| 1/2 |
ts |
Dried basil; crushed |
| 1 |
|
Bay leaf |
| 1 |
pk |
Frozen mixed vegetables for soup; (16 oz) |
INSTRUCTIONS
In Dutch oven or soup pot, brown meat. Add onions and garlic, cooking until
onions are tender. Drain if necessary. Stir in remaining ingredient except
frozen vegetables. Cover; bring to a boil. Reduce heat, simmer 10 minutes,
stirring occasionally. Add frozen vegetables, cook about 10 minutes or
until vegetables are tender. About 8- 1 cup servings.
Posted to TNT Recipes Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 25, 1998
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”