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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An instant family favorite, babies to teens to grandma all love this soup! chicken and beef broth make it lighter but still savory. Ingredients:
1 lb lean ground beef |
2 (14 1/2 ounce) cans chicken broth |
2 (14 1/2 ounce) cans beef broth |
1 (14 1/2 ounce) can italian stewed tomatoes |
1 teaspoon salt |
1/2 teaspoon pepper |
2 bay leaves |
1 1/2 cups baby carrots, sliced |
1/2 cup pearl barley |
1/2 cup onion, chopped |
1 cup celery, chopped |
2 tablespoons parsley |
2 tablespoons worcestershire sauce |
Directions:
1. Cook ground beef and onions in a large pot until beef is browned.
2. Add all remaining ingredients and bring to a boil.
3. Reduce heat to a simmer and cook until barley is soft to your liking, I cook mine for about an hour.
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