Venison or Beef Barley Soup
by The Tie Dye Guy
(Wisconsin)
Ingredients:
2 to 3 lbs. venison (cubed)or beef Round steak
Celery (sliced)
Carrots (coins)
Potatoes (Cubed)
Rutabagas (cubed)(optional)
1 large onion
I use a total of 6 cups veggies
28 oz. Can of diced tomatoes
15 oz. Can of tomato sauce
1 tsp. Black pepper
8 cups beef broth1/2 cup uncooked barley
Directions:
Combine broth, pepper, onion, diced tomatoes, tomato sauce, and ½ of celery.
Bring to a boil, reduce heat and simmer meat for one hour or until tender.
Add cubed vegetables and barley. Cook for 1 hour or until veggies are done.
