Cold weather calls for soup, right? Right! A last minute cleanup soup I made last night turned out so good I am putting it in my recipe file.
By Ann Winberg from Loup City, NE
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A delicious hearty soup for lunch or at suppertime.
This recipe has been in my family for over fifty years. It is a hearty, stick-to-your ribs soup. The combination of the barley and the variety of vegetables gives it a wonderful flavor.
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.
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Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes.
Simmer until meat comes loose from bones. Take out bones and cut meat into small pieces. Stir in barley and fill kettle up to half full with water.
