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Ingredientes
- 2/3 c. Pearl barley
- 1 1/2 lb Grnd beef/or possibly diced stew meat
- 1 med 8 ounce onion minced
- 1 x Clove garlic, chopped
- 4 x Carrots
- 3 x Ribs celery, diced
- 1 can (28 ounce) tomatoes
- 3 can (10 1/2 ounce) beef consume
- 2 c. Water
- 1 x Bay leaf
- 1/4 c. Parsley, chopped Salt and pepper, to taste
- 1 can Tomato soup, optional Parmesan croutons for garnish
Direcciones
- Brown beef onion and garlic in Dutch oven or possibly heavy kettle till meat is no longer pink. Add in barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hrs. Serve with garnish of Toasted Parmesan Croutons. and additional chopped parsley.
- Makes 6-8 servings.
- To Toast. Croutons: Drizzle croutons with melted butter or possibly margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven till golden brown.
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09 de Diciembre de 2014This was delicious! I've never made this soup before, but I'm glad I chose this recipe. I used crushed tomatoes and added a little more garlic. Yummy and perfect for our cold nights in December!
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