Tuesday, January 26, 2010

Hamburger Barley Soup

~1 and 1/2 lb ground beef
6 cups water
3 beef bouillon cubes
2 cups sliced carrots
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
1/2 cup chopped green pepper
1/3 cup barley
1 tsp salt
1 tsp dry basil
1 tsp dry thyme
1/2 tsp oregano
1/2 tsp pepper
2 bay leaves
1/4 cup ketchup
28 oz can crushed tomatoes
8 oz can tomato sauce
I like to add corn (in the last few minutes)

In a 5 quart soup pot, brown ground beef and then drain thoroughly. (I use a colander and then press with paper towels. I wipe out the pot, too)

Put back into the pot and add all other ingredients. Bring to a boil then reduce heat to medium low.

Cover and simmer for  ~1 hour or until vegetables and barley are tender. Remove bay leaves.

Even better the next day!

This recipe is from Kathleen Bauman :-)

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