Beef, Barley and Vegetable Soup
Source of Recipe
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Recipe Introduction
A cross between a soup and stew, this is a perfect supper for
midwinter
warm-ups.
List of Ingredients
1-1/4 pounds lean ground beef
1 28oz can crushed tomatoes
2-1/2 cups water
1/2 cup barley
3 large carrots, about 8 ounces total
2 medium stalks celery
1 large Idaho potato, about 10 ounces
1 medium onion, about 6 ounces
1 small clove garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4teaspoon salt
black pepper to taste
Recipe
Brown beef in pressure cooker. Drain off any fat. Add the tomatoes, water,
and
barley. Cover
pressure cooker and bring up to full pressure (15 pounds). Reduce heat to
stabilize and cook for
10 minutes.
While the soup is cooking, split the carrots in half lengthwise, then cut
into
1/4" thick slices.
Cut the celery into 1/4" thick slices. Peel and dice the potato. Dice the
onion
and mince the
garlic.
When the soup has cooked for 10 minutes, release pressure and add the
vegetables, spices, salt and
pepper. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce
the heat until
pressure is stabilized and cook 10 minutes longer. Release the pressure.
The soup can be refrigerated for up to 4 days or frozen.
Yield: 8 cups
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