Updated: Feb 19
This recipe was created/modifed by Kerri Cole (@icfood4u). This is a great filling soup that is made up of mostly veggies! The onion can be omitted if there is a sensitivity.
1 pound ground beef 1/4 onion, chopped (can omit) 4 carrots, chopped 3 celery ribs, chopped 1 teaspoon minced garlic 1/4 red pepper, chopped 3/4 cup barley 2 cups water 32 oz box of beef broth 1 bay leaf 1 tablespoon dried parsley salt, to taste
Directions: 1. Heat a large soup pot over medium-high heat, and crumble in the ground beef.
2. Cook and stir until the beef is evenly browned and no longer pink. 3. Drain, and discard any excess grease. 4. Add to pot the garlic, onion (if using), carrots, red pepper, and celery and sautee for just a couple of minutes. 5. Pour in the water, broth, and barley. Season with bay leaf, and parsley.
6. Bring to a boil. 7. Reduce heat, and cover; simmer for 1 - 1.5 hours, stirring frequently.
8. Taste and add salt to your liking. Remove bay leaf before serving.