Saturday, July 2, 2011


~ allrecipes

1 1/2 lb. ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1/2 c. barley
28 oz. can diced tomatoes
2 c. water
3 10 oz. cans beef broth
10.75 oz can condensed tomato soup
1 bay leaf
1 T. parsley
1 t. minced garlic
1/2 t. dried thyme
ground black pepper, to taste

Heat a large pot over medium-high heat and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink; drain.

Add all remaining ingredients and bring to a boil. Reduce heat and cover. Simmer for two hours, stirring frequently. Remove bay leaf before serving.

Notes: I add a bunch of extra garlic and thyme, along with some red pepper flakes. This is really good with cornbread.

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