Beef and Barley Soup III Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 1/2 cups chopped onion
<br>- 1 cup chopped celery
<br>- 1 cup chopped carrots
<br>- 2 cloves garlic, minced
<br>- 10 cups beef stock
<br>- 3/4 cup barley
<br>- 1 bay leaf
<br>- 3 sprigs fresh thyme, chopped
<br>- 1/2 cup red wine
<br>- 2 cups cubed potatoes
<br>- 2 cups diced cooked beef
<br>- 1 teaspoon browning sauce (optional)
<br>- 1 1/2 cups chopped cabbage
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
<br>step 2: Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
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Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 10 cups beef stock
- 3/4 cup barley
- 1 bay leaf
- 3 sprigs fresh thyme, chopped
- 1/2 cup red wine
- 2 cups cubed potatoes
- 2 cups diced cooked beef
- 1 teaspoon browning sauce (optional)
- 1 1/2 cups chopped cabbage
- salt and pepper to taste

Directions
step 1: In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
step 2: Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

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