Prep 30 mins
Cook 50 mins
Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock
- 1 tablespoon canola oil
- 8 -12 ounces extra lean ground beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 lb mushroom, chopped
- 1 -2 carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 4 cups beef stock, low sodium
- 3 cups water
- 1⁄3 cup barley
- 1 bay leaf, crushed
- 19 ounces black beans, rinsed and drained
- salt & pepper
- In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
- Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
- Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
- Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
- Add stock, water, bay leaf and barley, bring to a boil.
- Reduce heat and simmer gently , about 45 minutes, until barly is tender.
- Add beans and heat through.
- Remove bay leaf.
Really good overall, and quite filling. To modify, I used cannellini beans instead of black beans, left the celery out, increased to 1/4 cup tomato paste, and added a little garlic powder. One could likely be generous with the balsamic vinegar as well, giving the flavor a boost.
I took part in my three chefs and saw this made by wicked cook and it went right in my to make book, what a very good soup this is. Like wicked I thought about using stew meat but I had ground meat on hand so I used that, it was full of flavour and very filling great for this time of year, this is one I am sure I will be making again and again. Thank's for a very good recipe.
I misread the recipe and used stew meat. I also skipped the beans. Lovely soup full of flavour. Made for My 3 Chefs event