Beef Vegetable and Barley Soup Recipe #256044
From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."
by Engrossed
½ day | 15 min prep
SERVES 6
- 3/4 lb lean ground beef
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 3 cups cabbage, shredded
- 2 large celery ribs, sliced
- 2 large carrots, peeled and sliced
- 1/3 cup pearl barley
- 1 cup potato, peeled and cut into 3/4inch cubes
- 5 beef bouillon cubes
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- 2 bay leaves
- 1/4 teaspoon black pepper
- 6 cups water
- 1 (16 ounce) can stewed tomatoes, added at end
- salt, to taste added at end (optional)
- In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
- In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
- Cover and cook on low 7-9 hours or until barley is tender.
- When barley is tender add tomatoes. Cook an additional 10 minutes.
- Add salt, if desired.
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5 stars