PennStater
Cathlete
Here's a great clean soup I made last week. I just finished it today (for breakfast!).
HAMBURGER-BARLEY SOUP
(The Big Book of Soups & Stews; Vollstedt)
1 tsp. vegetable oil (I omitted)
1 pound lean ground beef (or soy crumbles)
1 lg. yellow onion, chopped
1 clove garlic, minced (I used 3 or 4 -- we like garlic!)
2 stalks celery, chopped
2 carrots, chopped
1 can whole tomatoes, coarsely chopped with juice (I used 1 can diced)
1/2 cup pearl barley, thoroughly rinsed
4 cups beef stock or broth
1 cup water
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1 bay leaf
1 tsp. salt (omitted)
freshly ground black pepper to taste
In a Dutch oven over medium heat, warm oil. Add meat, onion, garlic, celery and carrots and cook, breaking up meat with a spoon until no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf.
Serves 6. Also suggested to make ahead and let flavors develop.
HAMBURGER-BARLEY SOUP
(The Big Book of Soups & Stews; Vollstedt)
1 tsp. vegetable oil (I omitted)
1 pound lean ground beef (or soy crumbles)
1 lg. yellow onion, chopped
1 clove garlic, minced (I used 3 or 4 -- we like garlic!)
2 stalks celery, chopped
2 carrots, chopped
1 can whole tomatoes, coarsely chopped with juice (I used 1 can diced)
1/2 cup pearl barley, thoroughly rinsed
4 cups beef stock or broth
1 cup water
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1 bay leaf
1 tsp. salt (omitted)
freshly ground black pepper to taste
In a Dutch oven over medium heat, warm oil. Add meat, onion, garlic, celery and carrots and cook, breaking up meat with a spoon until no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf.
Serves 6. Also suggested to make ahead and let flavors develop.