Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lean ground beef

  2. 2 tablespoons 30ml Vegetable or olive oil

  3. 2 cups 220g / 7.8oz Diced carrots

  4. 2 cups 125g / 4.4oz Diced onion

  5. 2 cups 220g / 7.8oz Diced celery

  6. 2 Garlic cloves - minced

  7. 3 cups 711ml Cooked barley

  8. 8 cups 1896ml Beef broth

  9. 2 Italian-style stewed tomatoes - (14 oz ea)

  10. 1/2 cup 118ml Dry red wine

  11. 1 teaspoon 5ml Dried thyme Salt - to taste Freshly-ground black pepper - to taste

  12. 1/4 cup 23g / 0.8oz Minced fresh parsley A splash of balsamic vinegar -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot or Dutch oven, cook beef on medium-high heat until browned, breaking it up with a spatula as it cooks. Remove beef from pan and add oil. Add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally. Add beef and all remaining ingredients, except parsley and vinegar. Bring to boil on high heat; reduce heat to a simmer and cover. Simmer 20 minutes. Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip. This recipe yields 8 servings.


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