 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
|
I've been making this delicious soup for more years than I can remember and everyone who has tried it loves it. Great on a cold, blustery day. Because of the sodium in the ingredients I do not add any salt. Salt can be added at table. Ingredients:
1 1/2 lbs ground round |
2 cups carrots, diced |
1 1/2 cups onions, diced |
1 1/2 cups celery, diced |
1/2 cup red bell pepper, diced |
6 cups water |
1/4 cup ketchup |
28 ounces diced tomatoes, undrained |
8 ounces tomato sauce |
1 tablespoon beef bouillon paste |
1/3 cup barley |
Directions:
1. In 5 to 6 quart soup kettle, brown beef, remove and drain. In same pot, saute veggies until onion is translucent. Add browned beef and remaining ingredients, except for barley. Simmer for 2 hours, add barley and simmer another hour or till barley is tender. This is great with crusty bread and a dash of parmesan cheese on top, if desired.
|
|