 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Make a day ahead and let the flavors meld. Ingredients:
1 teaspoon vegetable oil |
1 lb lean ground beef |
1 large yellow onion, chopped |
2 garlic cloves, minced |
2 stalks celery, chopped |
2 carrots, chopped |
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice |
1/2 cup pearl barley, thoroughly washed |
4 cups beef stock or 4 cups beef broth |
1 cup water |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1 bay leaf |
1 teaspoon salt |
fresh ground black pepper |
Directions:
1. In a large soup pot over medium heat, let the oil get warmed.
2. Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon-cook until meat is no longer pink.
3. Add in the remaining ingredients; bring to a boil.
4. Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
5. Remove bay leaf and throw away.
|
|