Italian Beef and Barley Soup
 
Recipe By :David Pantone 
Serving Size : 8 Preparation Time :0:00 
Categories : Barley Beef 
Canned tomatoes Soup 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1 Tbsp  Oil
8 oz.  Stew Meat -- cut into 1/2" cubes
1-1/2   qts Beef Broth
2 cup  Water
3/4 cup  Barley
1 cup  Onions -- chopped
1 cup  Celery -- chopped
1 cup  Carrot -- chopped
4 clove  Garlic -- minced
1/2 cup  Red Wine
1 piece  Lemon Peel -- 2" x 1"
2   each Bay Leaves
14 oz.  Crushed Tomatoes
4 Tbsp  Tomato Paste
1-1/2 tsp  Dried Basil
1 tsp  Dried Oregano
1 sprig  Fresh Rosemary
  salt and Pepper -- to taste
 
In a large soup pan, heat the oil and brown the beef cubes. Add the beef broth 
and water. Stir. 
Add the barley, onions, celery, carrots, garlic, red wine, lemon peel, and bay 
leaves. Bring to a boil, then reduce to a simmer and cook 1 hour, uncovered, 
until both the beef and the barley are tender. Add the tomatoes, tomato paste, 
and seasonings. Cook for 20 minutes. 
Remove rosemary and bay leaves. 
 
Description: "A tomatoey beef and barley" 
Cuisine: "Italian" 
Source: "Soups, Stews, and other hearty foods" 
 
 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 261 Calories; 8g Fat (29.0% calories from 
fat); 20g Protein; 26g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 1206mg 
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. 
 
 
 
 
(ID: 81051) Mirror: rec.food.recipes: Thu, Jul 25, 2002


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