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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Incredible and very comforting soup loaded with great herby flavors. Enjoy Ingredients:
2 teaspoons vegetable oil |
3/4 pound lean ground beef |
2-1/2 cups sliced mushrooms |
2 medium carrots diced |
1 white onion chopped |
2 cloves garlic minced |
5 cups beef stock |
5 cups water |
19 ounce can tomatoes undrained and chopped |
3 potatoes diced |
3/4 cup barley |
1 tablespoon worcestershire sauce |
1 teaspoon dried marjoram |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup chopped fresh parsley |
Directions:
1. In Dutch oven heat oil over high heat then cook beef for 5 minutes stirring to break up meat then drain off fat. Add mushrooms, carrots, onion and garlic then cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper then bring to a boil. Reduce heat then cover and simmer until potatoes and barley are tender about 30 minutes. Discard bay leaf then stir in parsley.
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