Recipe: Beef Barley Soup (using beef stew meat)

BEEF BARLEY SOUP

1 tablespoon oil
1 pound lean beef stew meat, cubed
2 quarts water
2 tablespoons beef soup base*
1/2 cup uncooked barley
1 teaspoon dried basil
2 cups thinly sliced carrots
1 cup Green Giant Frozen Sweet Peas
1/4 cup chopped onion

Heat oil in Dutch oven over high heat until hot. Add beef; cook and stir until browned. Drain.

Add water and soup base; bring to a boil. Add barley and basil. Reduce heat to low; cover and simmer 1 hour.

Add carrots, peas and onion; cover and simmer an additional 15-20 minutes or until vegetables are tender.

*Restaurant chefs use very concentrated soup "bases" instead of canned broth to instant bouillon. Soup base has a thick, paste-like consistency, and produces a richer flavor than either canned broth or instant bouillon. Look for soup base near the instant bouillon in the grocery store.

MAKE-AHEAD TIP:
Prepare this soup in advance. Cover and refrigerate it for up to 2 days. Reheat it gently, adding more stock or water if necessary to thin the soup.

Servings: 6
Source: Pillsbury Holiday Parties