 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
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:
1-1/2 pounds ground turkey or beef |
3 celery ribs, sliced |
1 medium onion, chopped |
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted |
1 can (28 ounces) diced tomatoes, undrained |
4 medium carrots, sliced |
2 cups water |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup medium pearl barley |
1 bay leaf |
Directions:
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. Yield: 12 servings (3 quarts).
|
|