Beef Barley & Vegetable Soup
Better than anything that comes out of a can, and almost as cheap
Ingredients
- ¾ lb ground beef
- ½ cup barley
- 1 bay leaf
- 2 Tbs minced onion ((dried))
- 4 cups beef broth (divided)
- 6 oz frozen vegetables ((half of a 12-oz bag))
Instructions
- In a 2-quart saucepan, brown the ground beef until it is cooked. Drain any excess fat.
- Add the barley, bay leaf, minced onion, and two cups of the beef broth.
- Bring to a boil, then reduce to a simmer, cover, and cook until the barley is tender, approximately 30 minutes.
- When the barley is tender, remove the bay leaf, add the remaining broth and the frozen vegetables.
- Bring back up to a simmer and cook until the vegetables are tender. Season to taste and serve.
Notes
In place of minced onions, you can use a small onion, chopped fine.