Ground Beef and Barley Soup
TOTAL TIME: Prep: 10 min. Cook: 1 hour
YIELD: 12 servings (3 quarts).
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
Ingredients
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1-1/2 pounds ground beef
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3 celery ribs, sliced
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1 medium onion, chopped
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3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
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1 can (28 ounces) diced tomatoes, undrained
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4 medium carrots, sliced
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2 cups water
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1/2 cup medium pearl barley
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1 bay leaf
Directions
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1.
In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.
Nutrition Facts
1 cup: 168 calories, 5g fat (2g saturated fat), 29mg cholesterol, 452mg sodium, 17g carbohydrate (7g sugars, 4g fiber), 13g protein.
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