Beef Barley Soup

Name: Beef Barley Soup
Prep time: 15 min
Cook time: 45 min
Yield: 14 Cups
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; 1/2 teaspoon pepper

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Tips

Carrots - Shop & Save
Eat More Whole Grains - Quick Fix
Onions - No Tears! - Quick Fix

Recipe Notes

Add 1 cup sliced mushrooms with tomatoes.
Add 1 cup chopped kale or other greens with tomatoes.

http://foodhero.org/recipes/whole-wheat-quick-bread

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

1⁄2 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.