1 1/2 lbs
lean ground beef
onion, peeled and chopped fine
garlic clove, minced fine
( my addition, original recipe uses no garlic)
1 (28 ounce) cans
plum tomatoes, undrained
low sodium beef broth
1 (10 ounce) cans
carrots, peeled and chopped fine
celery ribs, leaves removed and chopped fine
( add celery leaves to soup if you wish, I often do)
( original recipe used less, but I love thyme)
fresh ground black pepper
( even more is better)
( pearl barley or pot barley, both work fine)
salt, to taste
- In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
- Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
- If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.