Where we prepare for the worst, and hope for the best
Beef and Barley Soup
1 16-ounce can carrots and peas 1 Tbsp minced onion 1 Tbsp celery flakes 2 Tbsp dried green peppers 1 tsp minced garlic salt and pepper to taste 1/2 cup pearl barley 1 8-ounce can tomato sauce 1 cube beef bouillon 1 can roast beef Directions Drain the peas and carrots, and set aside. Put the liquid in a measuring cup. Add enough water to make 3 cups. Put the water in a large sauce pan and add all the ingredients except canned roast beef and the carrots and peas. Bring the pot to a boil, and then reduce the heat and simmer for 1 hour. Add the peas and carrots and the canned meat, including the juice in the can. Break up the chunks of roast beef with a big spoon. Cover and simmer another 15 minutes.
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