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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. âThe recipe is very simple to prepare,â notes Mary Prior of St. Paul, Minnesota. Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) beef broth |
1 cup water |
4 celery ribs, thinly sliced |
4 large carrots, halved and thinly sliced |
10 whole peppercorns |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 cup quick-cooking barley |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots.
2. Place peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
3. Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; stir in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8 servings.
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