Kathys Vegetable Beef Soup
From teamross 16 years agoIngredients
- 3/4 pound ground beef shopping list
- 1 large onion, chopped shopping list
- 1/2 cup barley shopping list
- 1 chopped potato shopping list
- 1/2 tsp. black pepper shopping list
- 1 (16 oz.) can Italian stewed tomatoes shopping list
- 32 oz. beef broth, box shopping list
- 4-5 cups frozen mixed vegetables shopping list
How to make it
- In a large pot, cook the ground beef and onion over medium heat until it loses it's pinkness, about 8 minutes.
- Drain the fat.
- Add the tomatoes to the pot using the side of the spoon to break them up.
- Add the beef broth, along with 2 cups of water and the barley.
- Bring to a boil.
- Reduce the heat to medium and simmer partially covered for 10 minutes.
- Add the frozen vegetables.
- Simmer uncovered over medium heat until the vegetables and barley are tender, about 30 minutes.
- OPTIONS: You can use regular stewed tomatoes and add a tsp. of Italian seasoning or oregano and 1/2 tsp. minced garlic. The frozen vegetables with okra or celery are a good choice (also the ones called "vegetable soup mix."
- SHORT ON TIME: Omit barley or potato and water. After soup has simmered 10 minutes, add vegetables and 1/2 cup of alphabet pasta. Cook about 12 minutes more.
- Freezes well.
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