Beef Barley Soup 1 pound beef top round steak, cut into 1/2-inch cubes 1 tablespoon canola oil 3 cans (14-1/2 ounces each) beef broth or beef stock 2 cups water 1/3 cup medium pearl barley 1 teaspoon salt 1/8 teaspoon pepper 1 cup chopped carrots 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoons minced fresh parsley 1 cup frozen peas In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts). Back to Soups