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Beef Barley Soup Recipe

100% would make again

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

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12 Servings
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).

Nutrition Facts: 1 serving (1 each) equals 168 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 452 mg sodium, 17 g carbohydrate, 4 g fiber, 13 g protein.

Beef Barley Soup published in Taste of Home Ground Beef Cookbook , p154