Chunky Beef Vegetable Minestrone

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  strips  cooked bacon (I use pre-cooked)
• 1⁄2 lb lean ground beef
• 2  carrots, finely sliced
• 2  cloves garlic, minced or crushed
• 1  large onion, finely chopped
• 1  stalk celery, finely chopped
• 2  bay leaves
• 1  teaspoon dry basil
• 1⁄2 teaspoon  dried Italian seasoning
• 1 (28 ounce) can diced tomatoes
• 1 (900 ml) box beef broth (I use low sodium kind)
• 1⁄4 cup  uncooked barley
• 1⁄2 cup  egg noodles (I use extra fine)
•  salt, to taste

Directions

1. Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
2. Cut bacon into small pieces and put in large stock pot.
3. Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
4. Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
5. Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
6. Bring to boil, cover, reduce heat and simmer for about 20 minutes.
7. Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
8. If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
9. Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.