BEEF VEGETABLE AND BARLEY SOUP

Beef Vegetable and Barley Soup image

From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."

Provided by Engrossed

Categories Grains

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 19

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Ingredients

3/4 lb lean ground beef
1 large onion, chopped
2 large garlic cloves, minced
3 cups cabbage, shredded
2 large celery ribs, sliced
2 large carrots, peeled and sliced
1/3 cup pearl barley
1 cup potato, peeled and cut into 3/4inch cubes
5 beef bouillon cubes
2 teaspoons dried thyme leaves
1 teaspoon dried basil leaves
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon mustard powder
2 bay leaves
1/4 teaspoon black pepper
6 cups water
1 (16 ounce) can stewed tomatoes, added at end
salt, to taste added at end (optional)

Steps:

In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
Cover and cook on low 7-9 hours or until barley is tender.
When barley is tender add tomatoes. Cook an additional 10 minutes.
Add salt, if desired.

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