Beef Barley Soup

Bless Us, Bless Our Food

Who: St. Patrick’s Church

Cost: $13 includes shipping

Details: soft-backed, spiral bound

Pages of recipes: 240

Send Checks to: Altar Rosary Society, c/p Mary Spirck,
708 Dragonfly Ln., Geneseo, IL 61254
or call 309-507-3719

Beef Barley Soup

Ingredients

  • 1/2 c. chopped carrots, celery and onion
  • 4 c. beef broth
  • 2 c. chopped cooked roast beef
  • 1 c. quick-cooking barley
  • 1/2 tsp. pepper
  • 1/2 tsp. dried oregano
  • 1 T. butter or margarine
  • 4 c. Water
  • 1-14 1/2 oz. can diced tomatoes
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Dried basil
  • 1/2 c. frozen peas

Instructions

  • In soup kettle, saute’ carrots, celery and onion in butter until tender (about 5 minutes). Add remaining ingredients except peas and bring to a boil. Reduce heat, cover and sim- mer for 20 minutes. Add peas and simmer uncovered for 15 minutes. Makes 12 servings.