Prep 20 mins
Cook 1 hr
This recipe was given my daughter by her mother-in-law, Merilyn. It is a low cost soup...but hardy and very nutrious as well as really tasty. Note from Chef, since several reviewers thought it was too much barley I have changed the recipe and have reduced by half the amount originally posted. Corrected Oct 2012.
- 1 lb of pre-cooked ground beef
- 1 cup of chopped onion
- 4 cups water
- 1 cup chopped fresh carrot
- 1 cup chopped celery
- 1 cup chopped potato
- 1 (28 ounce) can tomatoes
- 1⁄4 cup barley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Kitchen Bouquet
- 2 bay leaves
- 1 teaspoon sweet basil
- 1 beef bouillon cube
- Combine all ingredients in a large kettle.
- Cook until vegetables and the barley are tender.
- Option:can be placed in a slow cooker on low for 8-9 hours if wished.
I loved this recipe....simple staple. I used tri tip that was on sale instead of ground beef, added some Worcestershire & corn also. I made it in the slow cooker for about 8 hours and ate it for days. :) Thanks!
I liked this soup. I doubled the water, bouillon, barley and spices. I kept the beef and veggies in the same amounts as the recipe specifies. It was still a very thick soup once the barley expanded.
This was a fabulously easy & great tasting soup. I leave out the barley because it absorbs all the liquid & I didn't add the tomatoes & the Kitchen Bouquet until the vegetables were done, breaking the tomatoes up & cooking a few minutes till they were heated and that worked best. If you can't find Kitchen Bouquet you can use "Maggi" Seasoning Sauce & it's just as good. I had a recipe similiar to this years ago & lost it. Was thrilled to see this one & will hang on to it.