Vegetable beef soup

Name: Vegetable beef soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Cuisine: En
Ingredients: 1 tablepsoon Olive oil; 2 ½ Libras. Chuck roast, cubed; ½ Gal. Beef stock, warm; 12 Oz Tomato paste; 3 Cups Onions, diced; 3 Cups Celery, diced; 2 Cups Carrots, diced; 1 Cup Bell pepper, diced; 1 Libras. Mushrooms, sliced; 4 Cups Cabbage, chopped (medium head); 1 Libras. Turnips, diced; 3 ½ Libras. Peeled tomatoes, whole; 12 Cloves Garlic, minced; 1 tablepsoon Italian seasoning; 3 Each Bay leaves; 1 tablepsoon Worcestershire sauce; 1 Cup Pearled barley; 1 ½ Libras. Green beans, cut; 1 Libras. Lima beans; 1 Libras. Green peas; To taste Salt and white pepper

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Main Dish

Very Easy

1 h 35 m

Preparation

Preparation15 min

Cook time1 h 20 m

Heat the olive oil in a large stock pot and then sauté the cubed beef until nicely browned.
Keeping the stock pot over a high heat, add the beef stock and tomato paste and stir well until dissolved.
Then add the next twelve ingredients and bring to a boil, then reduce heat to a simmer.
Add the pearled barley and stir well, cover and continue to simmer for one hour or until barley is cooked and tender.
Add the green beans, lima beans and peas and bring back to a simmer for about 20 minutes or until all the vegetables are tender.
Season with salt and white pepper to taste.
To Serve: Ladle 1 cup portions into a soup bowl.