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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this recipe from Penzey's Spices. It is hearty and so flavorful. A great way to use up leftover vegetables from the week. (4/S is a seasoned salt that Penzey's sells. You can substitute any seasoned salt). Ingredients:
1 lb ground beef |
1 cup onion, diced |
1 quart water |
1 cup celery, diced |
1 cup potato, diced |
1 cup carrot, cut into coins |
1/2 teaspoon salt |
1 teaspoon seasoning salt (4/s) |
1/2 teaspoon ground black pepper |
1/2 teaspoon basil |
1 bay leaf |
1/2 teaspoon thyme |
1 (16 ounce) can crushed tomatoes |
1/2 cup quick-cooking barley, cooked according to package directions |
Directions:
1. In a large Dutch oven, brown the ground beef.
2. Add the onion and cook for 5 minutes.
3. Add the water and stir in the celery, potatoes, carrots, salt, 4/S, pepper, basil, bay leaf, and thyme.
4. Bring to a boil.
5. Reduce the heat and simmer for 10 minutes.
6. Add the cooked barley and cook for another 5 minutes.
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