Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
This tasty and hearty soup is a one-pot dinner wonder. It’s super easy to make, and even the kids will love it! I would suggest using a lean beef for this dish (10% lean), so you can skip the draining step, otherwise make sure you get rid of the extra grease, or you’ll end up with an unpleasant film on top.
Barley-Burger Soup Recipe
Ingredients:
1 ½ lbs. ground beef
4 medium carrots – thinly sliced
1 large onion – chopped
2 stalks celery – sliced
1 medium green bell pepper – chopped
2 cloves garlic – minced
4 ½ cups beef broth
1 – 28- oz. can diced tomatoes – undrained
1 – 8 oz. can tomato sauce
½ cup barley – quick cooking
2 bay leaves
1 tsp. Worcestershire sauce
1 tsp. dried oregano – crushed
Salt & pepper
Directions:
In a large, heavy-bottomed pot cook the beef, carrots, onion, celery, bell pepper, and garlic over medium heat for 5 – 10 minutes, or until the meat is brown and the veggies are tender. Strain out any fat.
Stir in the broth, undrained tomatoes, tomato sauce, barley, bay leaves, Worcestershire sauce, dried oregano, and salt and pepper to taste. Bring to a boil.
Reduce the heat and simmer, covered, for 20 minutes. Be sure to check that the barley is tender. Discard the bay leaves before serving.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.