Beef Barley Soup

Source: Food Hero

Serving size: 1 cup (245g)

Servings per recipe: 14 servings

This hearty soup is a perfect dinner for cold fall or winter nights!

View Nutrition Facts

Ingredients

1 pound lean ground beef (10% fat or less)

1 large carrot, diced, about 1 cup

1 medium onion, diced, about 1 cup

2 stalks celery, diced, about 1 cup

2 cloves garlic, finely chopped or 1/4 teaspoon garlic powder

8 cups water

2 teaspoons beef bouillon

1 can (14.5 ounce) diced tomatoes with juice

1 cup uncooked barley

1/2 teaspoon pepper

Materials

Pot, stove top, measuring cups, measuring spoons, knife

Instructions

  1. In large sauce pot, cook ground beef over medium heat. Drain fat.
  2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
  3. Add 8 cups of water, bouillon, tomatoes with juice, barley, and pepper. Bring to a boil.
  4. Cover and reduce heat to a low boil. Cook for about 30 minutes.
  5. Serve immediately.
  6. Refrigerate leftovers within 2 hours.

Notes

This soup works well with other vegetables, as well. Try canned or fresh sliced mushrooms or greens.

This soup also freezes well. Make a double batch of the soup, and freeze small portions for another lunch or dinner.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.