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Beef ‘n Barley Soup or is it Stew?
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Description
When it’s cold outside with the wind chill cutting to the bone, this soup will make the whole world right again. Well, maybe not the whole world, but you’ll be so much happier! Give it a try!
Ingredients
- 2 pounds Lean Ground Beef
- 1 can Stewed Tomatoes (16 Oz)
- 11-½ ounces, fluid Tomato Juice
- 7-½ cups Water
- 1 pound Cut, Frozen Green Beans
- 1-½ whole Bell Peppers, Chopped (I Used Red And Yellow)
- 1-¾ cup Celery, Chopped
- 1 cup Celery Tops, Chopped
- 10 ounces, weight Baby Bella Mushrooms, Sliced
- 2-½ teaspoons Chopped Garlic
- ⅓ cups Reduced Sodium Soy Sauce
- 1 whole Bay Leaf
- ¾ teaspoons Paprika (I Used Smoky Paprika)
- ¾ teaspoons Thyme
- ¾ cups Pearl Barley
- Salt And Pepper, to taste
- 9 whole Carrots, Peeled And Sliced
- 5 whole Red Skinned Potatoes, Diced With The Skin On
Preparation
1. In a large stock pot, brown the ground beef over medium heat and once browned, drain off any extra fat.
2. Add everything else except the potatoes and carrots. Bring to a boil, stirring occasionally.
3. Reduce the heat and simmer, and cook uncovered for one hour, giving it a stir now and then to release the amazing aroma.
4. Add the sliced carrots and continue to simmer for 10 minutes.
5. Add the diced potatoes and simmer for an additonal 20 minutes. Season with additional salt and pepper if you wish.
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