Bill's Vegetable Soup
Submitted by hiraly
Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.
YIELD
1 potPREP
15 minCOOK
2 hrsREADY
2 hrsThis is the kind of soup that simmers all afternoon and feeds everybody who walks through the door.
Cubed flank steak gets browned first for a deep, beefy foundation. Beef broth and a soup bone build the base, then barley goes in to add that satisfying chewiness. Potatoes, tomatoes, corn, green beans, and bags of frozen vegetables round it out into a soup that’s practically a stew.
Thyme ties all the flavors together, and Kitchen Bouquet gives the broth a rich, dark color. It’s simple, generous cooking that never goes out of style.
Kitchen Tips
- Brown the meat well before adding liquid; those crusty bits on the bottom of the pot are pure flavor
- Add the barley before the vegetables so it has time to cook through and soften properly
- Frozen mixed vegetables are a smart shortcut here; they hold up well in a long simmer
- This soup thickens as it sits; thin with extra broth or water when reheating
Ingredients
Directions
Brown meat in vegetable oil.
Add two cups water and celery.
Allow to simmer about twenty minutes covered.
Add beef broth (the non-condensed kind), soup bone, garlic, onion, and Kitchen Bouquet.
Simmer about one hour covered.
Add barley.
Simmer one-half hour.
Add frozen, fresh, canned vegetables, thyme, salt and pepper .
Simmer one-half hour or until vegetables are tender.
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