betty's beef, vegetable, and barley soup
With a tomato base, this soup is warming and different from those with only a beef base. Although it takes a few hours to cook, it's worth the effort. This is fantastic the day made or refrigerated and enjoyed the day after. Serve with crusty bread and you're done.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
12 serving(s)
Ingredients
- 1 1/2 pounds low-fat ground beef (mince)
- 1 pound meaty beef bones
- 3-5 carrots
- 1 broccoli
- 1 onion
- 3 celery stalks
- 2 cups celery tops with leaves
- 1 can crushed tomatoes
- 3 cups tomato juice
- 4 bay leaves
- 1 tablespoon garlic
- 8 cups boiling water
- 1 tablespoon beef bouillon powder
- 1 cup pearl barley
- 1 tablespoon oil
- grated cheese for serving, optional
How To Make betty's beef, vegetable, and barley soup
-
Step 1Chop the vegetables and celery tops into small dice. Boil the water; I used my kettle on the bench top.
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Step 2Heat the oil and fry the meat with the vegetables until the meat is no longer pink. Add the garlic and cook until flavourful, no more than a minute or two. Pour in the water, canned tomatoes, and tomato juice. Stir well.
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Step 3Add the beef bouillon, bay leaves, and beef bones. Allow to come to the boil then reduce heat to a simmer (super low). Cook for 1 1/2 hours.
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Step 4Add the barley and cook for another 1 1/2 hours. Stir occasionally. Remove the meat from the bones and add it to the soup. Discard the bones and the bay leaves.
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Step 5Use a ladle to pour into bowls. My sons like to top theirs with cheese. Enjoy with crusty bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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