Beef Vegetable and Barley Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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From: Skinny One-Pot Meals by Ruth Glick. Thick and hearty, this soup will warm you up on a cold winter day. Ingredients:
3/4 lb lean ground beef |
1 large onion, chopped |
2 large garlic cloves, minced |
3 cups cabbage, shredded |
2 large celery ribs, sliced |
2 large carrots, peeled and sliced |
1/3 cup pearl barley |
1 cup potato, peeled and cut into 3/4inch cubes |
5 beef bouillon cubes |
2 teaspoons dried thyme leaves |
1 teaspoon dried basil leaves |
1 teaspoon chili powder |
1 teaspoon paprika |
1/2 teaspoon mustard powder |
2 bay leaves |
1/4 teaspoon black pepper |
6 cups water |
1 (16 ounce) can stewed tomatoes, added at end |
salt, to taste added at end (optional) |
Directions:
1. In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
2. In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
3. Cover and cook on low 7-9 hours or until barley is tender.
4. When barley is tender add tomatoes. Cook an additional 10 minutes.
5. Add salt, if desired.
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