Shirley's Recipes

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!!!!![[~Brendy]] &mdash; [-23 February 2017, 00:47-]
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People noarlmly pay me for this and you are giving it away!
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!!!!![[~Amit]] &mdash; [-04 May 2014, 05:40-]
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I remember the maehsd potatoes part. My recollection of the stuff that went on top of the maehsd potatoes was that it had ground beef, green beans, carrots (maybe?), and a gravy of some sort. But I don't remember it well. Just a vague notion. But camp stew, now I *remember* camp stew [commonly called hobo stew or hobo pie]. Yummy.
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Name: Beef Barley Soup\\
Key Ingredient: beef\\
Preparation: simmer\\
Cuisine: American\\
Source: Pillsbury Say Yes To Less Cookbook #36\\
Food Group: vegetable\\
Meals: lunch, dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 1:50\\
Comments: Reconstituted canned beef broth can be used; however, it is high in sodium. If used, salt can be omitted from recipe.\\
Servings: 8

1 pound lean beef, cubed\\
1 tablespoon oil\\
8 cups Homemade Beef Broth\\
1/2 cup barley\\
1 teaspoon basil leaves\\
1 teaspoon salt, if desired\\
2 cups thinly sliced carrots\\
1 cup frozen peas\\
1/4 cup chopped onion

In Dutch oven, brown beef in oil; drain. Add broth; bring to a boil. Add barley, basil and if desired, salt. Cover; simmer 1 hour. Add vegetables; cover and continue cooking 15 to 20 minutes or until vegetables are tender.