Beef Barley Soup

   I love soup. I love leftovers. During the winter months I think I could live on soup and nothing else, and be very happy. The only problem is that I am the only one in my house who loves soup that much. That being said, I can almost hear my family cringe every time they hear my soup pot hit the stove top!
   My stock pot holds 8 quarts so they all think we are drowning in soup by the time I get the pot full. I love it because I don't have to cook for a few days, and will still have enough to put some in the freezer for another day.

Beef Barley Soup

2 quarts water or beef broth
3 Tblsp. beef soup base (L.B. Jamison's) - optional if using beef broth instead of water
1 pounds for ground beef, browned and drained
1 onion, chopped
1 cup pearled barley
4 stalks of celery, chopped
1 cup corn (I used frozen)
1 cup frozen mixed peas and carrots
1 can (14.5 oz) diced tomatoes

Bring water and soup base (or beef broth) to a boil. Add the rest of the ingredients and stir. Lower heat to a simmer and cook for two hours or until the barley is tender.


My blog post from 6 years ago today is posted here if you are interested.