Beef Barley Soup

Notes

Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
No broth? Use 8 teaspoons low-sodium bouillon and 8 cups of water instead.
Add 1 cup sliced mushrooms with tomatoes.
Add 1 cup chopped kale or other greens with tomatoes.
Try adding cilantro on top for more flavor.

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 stalks celery, diced (about 1 cup)

2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder

8 cups low-sodium beef broth

1 can (14.5 ounce) diced tomatoes with juice

1 cup uncooked barley

½ teaspoon pepper

Wash hands with soap and water.
In large sauce pot, cook ground beef over medium heat. Drain fat (see Notes).
Add carrot, onion, celery and garlic; stir often and cook for about 5 minutes.
Add broth, tomatoes with juice, barley and pepper. Bring to a boil.
Cover and reduce heat to simmer. Cook for about 30 minutes or until barley is as tender as you like it.
Serve warm.
Refrigerate leftovers within 2 hours.

Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
No broth? Use 8 teaspoons low-sodium bouillon and 8 cups of water instead.
Add 1 cup sliced mushrooms with tomatoes.
Add 1 cup chopped kale or other greens with tomatoes.
Try adding cilantro on top for more flavor.