Beef Barley Soup
Taste of Home Ground Beef Cookbook
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I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 2 hours 20 min.
Ingredients:
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
- 1 can (28 ounces) diced tomatoes, undrained
- 4 medium carrots, sliced
- 2 cups water
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/2 cup medium pearl barley
- 1 bay leaf
Directions:
In a soup kettle or Dutch oven, cook the beef, onion and celery over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until barley is tender. Discard bay leaf. Yield: 12 servings (3 quarts).