Hearty Beef Barley Soup
Ingredients for Hearty Beef Barley Soup:
2 tablespoons vegetable oil
Medium onion, finely diced
2 cups finely chopped cabbage or packaged cole slaw mix
10- or 12-ounce can roast beef in gravy
32-ounce carton beef broth
2 cans, 15 ounces each, mixed vegetables, drained
1 can condensed beef barley soup
1 soup can water
Directions for cooking Hearty Beef Barley Soup:
In a two-quart pan, stir-fry onion and cabbage in hot oil until limp. Cut up beef coarsely in the open can by sticking kitchen shears into the can and snipping several times. Add everything to the pot, stir well, cover and reduce heat. Simmer until cabbage is tender. Serves four.
Pressure cooker: stir-fry vegetables and add remaining ingredients. Bring to full pressure, remove from heat and let stand out of the wind until pressure normalizes.
Slow cooker and solar: proceed as above and cook four to six hours on low or at 250 degrees solar.