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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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An easy classic beef barley soup with lots of flavor! Feel free to add in any extras of your choice, I like to add in chili flakes and jalapeno peppers for some heat, I also like to sprinkle some fresh grated Parmesan cheese on top of the soup in the bowl Ingredients:
2/3 cup pearl barley |
1 1/2 lbs lean ground beef |
1 medium onion, chopped |
4 large garlic cloves, minced (optional, can use more i always do) |
1 -2 teaspoon dried thyme (optional or to taste) |
4 carrots (peeled and finely chopped) |
2 celery ribs, diced |
3 (10 1/2 ounce) cans beef consomme, undiluted |
2 cups water |
1 (10 1/2 ounce) can tomato soup, undiluted |
1 -2 bay leaf |
salt & freshly ground black pepper |
Directions:
1. In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using) until meat is no longer pink.
2. Add the remaining ingredients to pot.
3. Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.
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