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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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To add extra variety to this easy soup, toss in whatever leftovers you have on hand. This recipe is quick to assemble, a definite plus here on our small but busy livestock farm.—Stephanie Allread, Bradford, Ohio Ingredients:
1 pound ground turkey or beef |
1 small onion, chopped |
2 cups diced peeled potatoes |
1 cup chopped carrots |
1 cup chopped celery |
1 can (28 ounces) crushed tomatoes |
2 cups water |
2 cups tomato juice |
1/2 cup medium pearl barley |
1 tablespoon dried parsley flakes or 3 tablespoons chopped fresh parsley |
1/2 teaspoon dried oregano |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally. Yield: about 10 cups.
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