This soup is great on cold winter days – and I know what cold is!! Growing up in Northern Maine I have seen my fair share (and then some) of blistering cold, windy days. Below zero weather was the rule, and that was BEFORE you kicked in the wind chill. My mom’s beef-barley soup served with homemade biscuits hit the spot every time. If you don’t like this, blame my mom! I’ll give you her email address.
1/2 pound (or more) of stew meat, cut into small pieces
1 can (16-oz) tomatoes, cut up (this was before you could buy them diced!)
1 cup chopped celery
1/2 cup chopped onion
2 Tbsp quick-cooking barley
1 Tbsp worcestershire sauce
1/4 tsp chili powder
1 can (8-oz) whole kernel corn
Brown stew meat and then add all ingredients, including 4 cups of water, 3/4 tsp salt and 1/8 tsp pepper. Keep it cooking until the veggies are done. Add corn about 10 min. or so before serving.
Submitted by: Leslie Nagy