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- 1 lb (.5 kg). browned ground beef or leftover cooked beef roast, chopped
- 2 medium potatoes, raw and cut into small cubes
- 3 stalks celery, chopped
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1 16 oz (448 grm). tin canned tomatoes with juice
- 1/2 cup (125 ml) barley
- 1 can kernel corn with juice
- 8 cups (1900 ml) to 10 cups (2350 ml) beef stock or 8c. to 10 cups (2350 ml) water & 3 tbsp (45 ml) to 4 tbsp (60 ml) of Beef OXO
- Literally dump all above ingredients into a big pot.
- Bring to a simmer and turn to minimun for 4-6 hours.
- If you have a crockpot even better, 6-8 hours in a crockpot.
- The key to soup is the slow cooking over MANY hours.
- Be patient it will eventually look and taste like what you are after.
- Beef Stock is made by putting beef bones in water with a whole onion and some Hy's seasoning
all day on minimum. Strain the junk out and put in soup.
Barley are the white things in the soup. There are 2 kinds when you look
in the uncooked bean isle of your grocers. There is pot barley and pearl barley.
The only difference is the size of the grain. Makes no difference.
I started out just as you! How the heck did all this stuff turn into
the amazing thick soup I had tasted. I called my friends Mom many times
asking what I needed to to as I could not understand how beef juice turned into thick soup.
The key is SLOW cooking with the above ingredients.
I found the crockpot the best because I put it all in and leave for
work, come home and by some miracle is thick, tastey and ready to eat!
With the stove method I was too impatient. This tastes even better the next day
and can be frozen.
I am now known for my Beef Barley Soup.
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