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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound ground round |
5 1/4 cups water |
1/2 cup chopped onion |
1/3 cup uncooked medium barley |
1/3 cup dried green split peas |
1 tablespoon beef-flavored bouillon granules |
1/4 teaspoon pepper |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes |
1 (5.5-ounce) can low-sodium vegetable juice |
1 bay leaf |
3/4 cup chopped celery with leaves |
1/2 cup sliced carrot |
Directions:
1. Cook ground round in a Dutch oven over medium-high heat until browned, stirring until it crumbles. Drain, if necessary.
2. Return meat to Dutch oven; add water and remaining ingredients, except celery and carrot. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add celery and carrot to Dutch oven; cover and cook 30 minutes. Remove and discard bay leaf.
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