We’ve been making a lot of soups lately with the cold, fall weather that we’ve been having. The four of us had this on Saturday night when we came home from the park, and it definitely didn’t disappoint. The kids seemed to like it, too. This recipe called for cooked ground beef, which was great, but I think the next time we make it we’ll use a different cut of beef to make it even heartier.
INGREDIENTS
1lb lean ground beef
1 small onion, processed or chopped
2 cloves garlic, minced
10 baby carrots, processed or chopped
3 ribs celery, processed or chopped
1-14.5oz can petite diced tomatoes
1-14.5oz can cut green beans, drained
1 cup corn, fresh or frozen
58oz beef broth, divided (4-14.5oz cans)
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce (optional)
DIRECTIONS
Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes. Add in tomatoes, green beans, corn, 3 cans beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving. *If making ahead of time, you may need to add the extra can of beef broth before heating back up, as the barley will have soaked up the remaining broth.
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