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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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Very hearty, vegetable filled beef barley soup recipe. Tons of flavor. I ran a cafe and this soup was always gone right away. Low in fat, was actually a recipe for a nursing home. Sure doesn't taste like it! Please note that all the seasoning are dried as our local grocery store does not carry fresh herbs. Ingredients:
4 lbs ground beef |
1 gallon water |
4 ounces beef base |
1 cup celery, chopped |
1 cup carrot, chopped |
3/4 cup onion, diced |
2 1/2 lbs tomatoes, diced (i pureed) |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon marjoram |
1/2 teaspoon dried thyme |
1/4 cup worcestershire sauce |
0.667 (1 1/16 lb) bag pearl barley |
1/8 teaspoon nutmeg |
2 bay leaves |
2 whole cloves |
Directions:
1. Brown beef with onion.
2. Drain any excess fat & could rinse off if want to really get fat out.
3. Add to large pot with the water and beef base and seasonings.
4. Start heating it up while chopping all the veggies.
5. Add veggies as you go.
6. Rinse off the barley and put in the soup.
7. Let simmer very low for 2-3 hours for best results.
8. Will want to stir often as it will stick.
9. I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
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