Beef Barley Soup
Notes
Recipe Notes
- Add 1 cup sliced mushrooms with tomatoes.
- Add 1 cup chopped kale or other greens with tomatoes.
Ingredients
1 pound lean ground beef (15% fat or less)
1 large carrot, diced, about 1 cup
1 small onion, diced, about 1 cup
2 stalk celery, diced, about 1 cup
2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
8 cups water
2 teaspoons beef bouillon
1 can (14.5 ounce) diced tomatoes with juice
1 cup uncooked barley
½ teaspoon pepper
Directions
- In large sauce pot, cook ground beef over medium heat. Drain fat.
- Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
- Add 8 cups of water, bouillon, tomatoes with juice, barley, and pepper. Bring to a boil.
- Cover and reduce heat to a low boil. Cook for about 30 minutes or until barley is as tender as you like it.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
- Add 1 cup sliced mushrooms with tomatoes.
- Add 1 cup chopped kale or other greens with tomatoes.
Comment
Very good for a soup that only took 40 minutes to cook! Adding tomato stock might be nice and make the broth a little more flavorful.