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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children.—Maggie Norman, Stevensville, Montana Ingredients:
2 quarts water |
2 meaty beef soup bones |
2 beef bouillon cubes or 2 teaspoons beef bouillon granules |
1 pound ground turkey or beef |
1/4 to 1/2 cup medium pearl barley |
1 large carrot, diced |
1 small onion, chopped |
3 to 4 medium potatoes, peeled and diced |
2 teaspoons garlic salt |
1 teaspoon onion powder |
2 teaspoons dried parsley |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones.
2. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Yield: 10-12 servings (about 2 quarts).
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