Venison or Beef Barley Soup

by The Tie Dye Guy


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


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.

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