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Beef and Barley Soup




Source of Recipe


Sharon






Recipe Introduction


This soup is thick and flavourful, so it can be extended with more stock, water or tomato juice. More vegetables can be added or beef omitted. The soup freezes and reheats well.





List of Ingredients



• 1/2 lb. ground beef
  
• 1/4 cup barley
  
• 1 - 10 oz can beef broth or 3 envelopes powder and 1 cup water
  
• 1 large onion, chopped
  
• 1 large carrot, diced
  
• 2 cups stewed tomatoes, mashed
  
• 1 small bay leaf, crumbled
  
• salt and pepper to taste
  
• 1 cup split lentils, washed
  
• 6 cups water or vegetable stock
  
• 1 clove garlic, minced
  
• 1 large stalk celery, diced
  
• large pinch of thyme and basil
  
• chopped parsley
  






Instructions



1. In large, heavy pot brown beef lightly.
   
2. Drain off fat.
   
   
3. Add lentils, barley, water or stock and beef broth.
   
4. Bring to boil, reduce heat and simmer covered until lentils and barley are nearly tender, about half an hour.
   
5. Add remaining ingredients and simmer about 1 1/2 hours.
   
6. Add extra liquid to give thickness desired
   
7. Salt and pepper to taste.
   






Final Comments


Serve sprinkled with chopped fresh parsley.