Comforting Ground Beef and Barley Soup
- 1 lb. lean ground beef (use beef with less than 10% fat for South Beach Diet)
- 2 tsp. + 1 tsp. olive oil
- 1 large onion, chopped
- 2 T minced garlic (or less if you're not that crazy about garlic)
- 6 cups homemade beef stock (or use 3 cans beef broth and a little water to make 6 cups)
- 4 cups vegetable stock (or 2 cans vegetable broth and a little water to make 4 cups)
- 2 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1/2 cup pearl barley
- 1-2 T balsamic vinegar (add 1 T, then taste to see if you want to use more)
- salt and fresh ground black pepper to taste
- Produce
- Carrots (1 cup)
- Celery (1 cup)
- Garlic (2 T)
- Onion, large (1)
- Parsley, dried (2 tsp.)
- Thyme, dried (1/2 tsp.)
- Meat
- Ground beef, lean (1 lb.)
- Canned Goods
- Beef stock, homemade (6 cups)
- Vegetable stock (4 cups)
- Condiments
- Balsamic vinegar (1 T)
- Cooking & Baking
- Olive oil (3 tsp.)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Pearl barley (1/2 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published December 28, 2011 (1 year ago).
54 people saved this recipe.
