"Nancy Young" > wrote
> This is a nice soup and smells great while it is cooking. I use beef
> base rather than boullion.
>
> Beef barley soup from Betty Crocker
>
>
> (I've never added the MSG, and I use larger amounts of
> the seasonings. nancy)

[snips}

This looks really good. Like you, I will forgo the MSG.
(One of the reasons I cook is to keep stuff like this out of
our food.) And, I don't use bouillion unless desperate, and
then only as a seasoning. I would also use beef broth. I
assume Kroger has a beef equivalent to the chicken broth
I buy from them, in the carton. It's good, and often on sale
at half the price of other "name" brands.

I think I will add white corn and peas for texture.

The beef broth to tomato ratio looks just right. I will
taste to get it perfect. The right balance is to me the key
to a good vegetable beef soup. Good and beefy tasting,
but with just enough tomato tang. I will also add the beefy
broth from the braising, that ought to be really good.

I actually do this when I braise pork for stir fry, put the
brown juice in after I put the vegetables in the oil, and
before I put the meat in and the seasonings/soy.

Thank you.
>
>
> 1 pound boneless chuck, cut into 1/2 inch cubes
> 1 tablespoon vegetable oil
> 1 cup water
> 2 teaspoons instant beef bouillon
> 1 1/2 teaspoons salt
> 1/4 teaspoon each dried marjoram & thyme
> 1/4 teaspoon MSG
> 1/8 teaspoon pepper
> 1 bay leaf
> 4 cups water
> 3 medium carrots, sliced
> 1 large stalk celery, sliced
> 1 medium onion, chopped
> 1 can (16 oz) whole tomatoes with liquid
> 1/2 cup uncooked barley
>
>
> Cook and stir beef in oil in 4 quart Dutch oven over medium
> heat until brown. Stir in 1 cup water, the bouillon through
> the bay leaf. Cover and simmer until beef is tender,
> 1 to 1 1/2 hours.
>
>
> Stir in 4 cups water and remaining ingredients. Heat to boiling,
> reduce heat. Cover and simmer until carrots are tender, about
> 35 minutes.
>
>
>



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