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Beef & Barley Vegetable Soup
Easy, hearty, good-for-you soup. |
Prep: 30 minutes
Cook: 1 hour
Servings: Serves 8
| 1 |
lb. lean ground chuck |
| -- |
vegetable cooking spray |
| 4 |
cups water |
| 1 |
can (14-1/2 ounces) stewed tomatoes |
| 1 |
can (6 ounces) low-sodium cocktail vegetable juice |
| 1/3 |
cup barley |
| 1/3 |
cup dried green split peas |
| 1/2 |
cup onion, chopped |
| 1 |
can (10 ounces) beef broth |
| 1/4 |
tsp. pepper |
| 1/4 |
tsp. dried whole oregano |
| 1/4 |
tsp. dried basil |
| 1 |
bay leaf |
| 3/4 |
cup celery, chopped including leaves |
| 1/2 |
cup carrot, sliced |
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Coat a large Dutch oven with cooking spray. Place over medium-high heat until hot. Add ground chuck and cook until browned, stirring to crumble meat. |
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Drain meat on paper towels and pat dry. Wipe pan drippings from Dutch oven with paper towel. |
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Return meat to Dutch oven. Add water, tomatoes (undrained), vegetable juice, barley, split peas, onion, beef broth, pepper, oregano, basil, and bay leaf. |
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Bring mixture to a boil. Cover and reduce heat to simmer for 45 minutes. |
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Stir in celery and carrots. Cover and simmer additional 30 minutes. |
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Remove and discard bay leaf and serve soup hot. |
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| Need help with this recipe? Go to:
Ground Beef Basics,
Stewing |
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