Pre-Game Beef And Barley Soup

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
2 tablespoons	30ml	Vegetable or olive oil
2 cups	220g / 7.8oz	Diced carrots
2 cups	125g / 4.4oz	Diced onion
2 cups	220g / 7.8oz	Diced celery
2		Garlic cloves - minced
3 cups	711ml	Cooked barley
8 cups	1896ml	Beef broth
2		Italian-style stewed tomatoes - (14 oz ea)
1/2 cup	118ml	Dry red wine
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced fresh parsley
		A splash of balsamic vinegar - (optional)

Recipe Instructions

In a large pot or Dutch oven, cook beef on medium-high heat until browned, breaking it up with a spatula as it cooks. Remove beef from pan and add oil. Add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally.

Add beef and all remaining ingredients, except parsley and vinegar. Bring to boil on high heat; reduce heat to a simmer and cover. Simmer 20 minutes.

Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.