To add extra variety to this easy soup, toss in whatever leftovers you have on hand. This recipe is quick to assemble, a definite plus here on our small but busy livestock farm.—Stephanie Allread, Bradford, Ohio
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 cups diced peeled potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can (28 ounces) crushed tomatoes
- 2 cups water
- 2 cups tomato juice
- 1/2 cup medium pearl barley
- 1 tablespoon dried parsley flakes or 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.
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