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lean ground beef onion garlic tomatoes beef broth tomato soup carrots celery bay leaves thyme fresh ground black pepper barley salt
Viewed: 121 - Published at: 8 years agoIngredients
- 1 1/2 lbs lean ground beef
- 1 medium onion, peeled and chopped fine
- 1 garlic clove, minced fine (my addition, original recipe uses no garlic)
- 1 (28 ounce) can plum tomatoes, undrained
- 4 cups low sodium beef broth
- 1 (10 ounce) can tomato soup
- 3 carrots, peeled and chopped fine
- 4 celery ribs, leaves removed and chopped fine (add celery leaves to soup if you wish, I often do)
- 2 bay leaves
- 1 teaspoon dried thyme (original recipe used less, but I love thyme)
- 1 teaspoon fresh ground black pepper (even more is better)
- 1/3 cup barley (pearl barley or pot barley, both work fine)
- salt, to taste
Method
- In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
- Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
- If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
