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Beef Barley Soup


2 lbs beef stew meat, cubed
2 tablespoon bacon drippings
6 cup beef stock
1/2 cup onions, chopped
salt and pepper, to taste
1 16 oz can tomatoes, chopped
1/2 cup sweet corn
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/4 cup barley
1/2 tsp marjoram
1/2 tsp basil

Serving Size : 8

If you are making the beef broth from scratch, you can skip Browning the beef because you will already have done that to make the broth. Brown beef in fat. Drain liquid and fat from browned beef. Add beef stock, onions, salt and pepper. Skim fat as it rises to the surface during the initial 5 to 10 minutes of cooking. Simmer the broth for about an hour, until the beef is somewhat tender. Remove beef, allow to cool somewhat, and cut into bite-sized pieces. Continue cooking the broth over low heat 2 to 3 hours. Add the beef to the pot. Add remaining ingredients. Cook an hour longer.

Per serving: 279 Calories; 14g Fat (46% calories from fat); 26g Protein; 10g Carbohydrate; 66mg Cholesterol; 1689mg Sodium




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