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| Recipe Name | Been Barley Soup | Submitted by | Steve Tow |
| Source | Web Site | Source Description | Multiple Combined |
| Base | Beef | Course | Entree |
| Difficulty | Easy | Prep Time | 10-30 Minutes |
| Servings | 6 | Ethnicity | American |
Ingredients:
- 1 tablespoon olive oil
- 1 onion chopped
1 garlic clove minced 2 carrots sliced 1 stalk celery sliced 2 cups cooked beef 6 cups reduced sodium beef broth 1 can petite diced tomatoes 14-15 oz, undrained ½ green pepper diced ⅔ cup barley 1 tablespoon Worcestershire sauce 1-2 tablespoons beef Better Than Bouillion (optional) 1 or 2 bay leaves 1-2 sprigs thyme 1-2 sprigs rosemary 1/4 cup red wine (optional) 2 tablespoons fresh parsley or 2 teaspoons dried (optional) salt & pepper to taste
Directions:
Melt butter or margarine, blend in flour and salt. Stir in milk. Cook and stir until sauce is thick. Add onions and seasonings. Slice eggs and arrange in one-quart buttered baking dish (8×8). Add ham, olives, and sauce. Cover with buttered bread crumbs. Bake at 375 for 30 minutes, until bubbly hot.
Topping:
Mix 1T melted butter with 1/2 cup bread crumbs. Sprinkle on top.
Nutritional Info:
Unknown.
