Name: Beef – Barley Soup
Yield: 8 servings
Ingredients: 6 cups water; 1 cup med. barley; 1 med. onion, chopped; 1 1/2 tablespoons minced parsley; 1 can (16 oz.) tomatoes, chopped; 1 pound lean ground beef; 1 lg. carrot, diced; 2 lg. ribs celery with leaves, diced; 2 teaspoons salt; 1/4 teaspoon pepper

8 servings Source yield

Ingredients

6 cups water
1 cup med. barley
1 med. onion, chopped
1 1/2 tablespoons minced parsley
1 can (16 oz.) tomatoes, chopped
1 pound lean ground beef
1 lg. carrot, diced
2 lg. ribs celery with leaves, diced
2 teaspoons salt
1/4 teaspoon pepper

Make it step by step

Put water, beef and barley in large kettle. Stir to break up meat. Add remaining ingredients. Simmer 50-60 minutes or until barley is tender, stirring occasionally. Makes 2 1/2 quarts.
In slow cooker cook covered at low setting 6 hours or at high setting 3 hours or until barley is tender. If too thick, add more water.

Nutrition and portions

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Recipe source

Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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