Recipes » Beef »Beef and Vegetable Soup

Ingredients

• DOUBLE
• 2 tablespoons oil
• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1 cup finely chopped onion
• 2 garlic gloves, minced
• 1 14 1/2-ounce can whole tomatoes, drained (juices reserved), chopped
  4 boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
• 1 cup chopped celery
• 1 cup sliced carrots
• 1 cup pearl barley
• 1 cup shredded spinach (optional)
• 2 bay leaves
• 1 teaspoon dried basil
• 5 1/2 cups canned beef broth
• 1 cup water
• Chopped fresh parsley
   
• Condiment
  1 cup sour cream
  1 Tbsp or more real horseradish
  salt/pepper
  EVOO
• Chopped chives
   

Preparation

Heat oil in heavy large Dutch oven over medium-high heat.

Add beef and cook until brown, stirring occasionally, about 8 minutes.

Add onion and garlic and sauté until onion is tender, about 5 minutes.

Stir in tomatoes with juices and all remaining ingredients except parsley.

Cover and simmer until meat is tender, about 1hour 10 minutes.

Add parsley, and a toss of evoo

Serves 8-10