This is a great recipe to use up any cooked left over beef.
BEEF BARLEY SOUP
2 cup(s) POTATOES; Diced.
3 cup(s) CARROTS; Diced.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
1/2 cup(s) ONION; Chopped.
1/2 teaspoon(s) BLACK PEPPER
1/4 cup(s) BEEF BASE
1 can(s) (8 ounce) TOMATO SAUCE
2 cup(s) LEFTOVER CHOPPED BEEF; Roast, Steak, Etc, Cooked.
8 cup(s) WATER
2 cup(s) BARLEY; Cooked And Rinsed.
Combine all ingredients except barley in a large pot.
Bring to a boil and let simmer covered until vegetables are tender, about 20 minutes.
Add cooked barley and continue to cook for 15 minutes.
Makes 8 to 12 servings.
*How to cook barley: Bring 1 1/4 cup of water to boil.
Add 1/2 cup barley and 1/2 teaspoon salt.
Bring to boil again, cover pan and reduce heat.
Cook on low heat for about 25 minutes or until tender and water is just about gone.
Barley will be a little firm.
Rinse and add to soup .