Vegetable Beef Barley Soup
Ingredients
- 25 ounces beef chunks undrained
- 3 cups tomato juice
- 1 small onion chopped
- 2 medium carrots sliced thin
- 1 beef bullion cube
- 1 teaspoon onion salt
- 1/2 teaspoon chili powder
- 1 large potato cut into bite-size pieces
- 1 cup frozen corn
- 1/4 cup pearl barley
Instructions
- In a large pot, combine the beef, tomato juice, onion, carrots, bouillon, onion salt, and chili powder. Simmer for 1 hour.
- Add the potato, corn, and barley and simmer for another 45 minutes to 1 hour on low heat. When the barley and potatoes are tender, the soup is done. Serve with shredded cheddar cheese.
