Grandma Coffee's Beef Barley Vegetable Soup


  • seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend) to taste
  • 1 (10 ounce) package frozen baby lima beans (optional)
  • 1 (10 ounce) package frozen cut green beans
  • 1 (10 ounce) package frozen white corn
  • ½ cup uncooked pearl barley
  • 1 large sweet onion, chopped
  • 1 rutabaga, peeled and cut into bite-size pieces
  • + 6 more ingredients
    • 4 stalks celery, cut into bite-size pieces
    • 4 carrots, cut into ¼ inch rounds
    • 2 (14.5 ounce) cans canned diced tomatoes with their juice
    • 1 bay leaf
    • 6 cups water, plus more if desired
    • 1 pound beef stew meat, cut into bite-size pieces

1. Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, gre...

View full recipe at SpringPad


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