Beef and Barley Soup

  1. In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks.
  2. Remove from pan and add oil.
  3. Add carrots, onion, celery and garlic.
  4. Cook until vegetables are tender, about 5 minutes, stirring occasionally.
  5. Add beef and all remaining ingredients except parsley and optional vinegar.
  6. Bring to a boil on high heat.
  7. Reduce heat to a simmer and cover.
  8. Simmer 20 minutes.
  9. Stir in parsley and taste.
  10. Adjust seasong, adding more salt or pepper, if needed, or a splash of balsamic vinegar if soup needs a little more zip.

olive, carrots, onion, celery, garlic, barley, beef broth, italianstyle stewed, red wine, thyme, salt, fresh parsley, balsamic vinegar

Taken from online-cookbook.com/goto/cook/rpage/0003BD (may not work)

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