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Recipe Cowgirl's BEEF BARLEY SOUP

Discussion in 'Recipes' started by ghrit, Mar 27, 2013.

  1. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    I don't make it exactly the same way twice, but here's a stab at it:


    In a large stock pot

    2-1/2 pounds lean ground beef, browned and broken up
    2+ heaping tablespoons minced garlic
    11 to 12 ounces pearled barley
    10 to 11 cups water
    32 ounces canned tomatoes, diced, with liquid
    about 1 pound diced carrots (or more)
    several stalks diced celery (or more)
    2 teaspoons salt
    1 tablespoon dried basil
    1 tablespoon turmeric
    1 teaspoon black pepper
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon

    Bring to boil. Simmer, covered, about one hour. Add about 3 cups chopped frozen vegetables and cook another 20 minutes. Add water as necessary.

    You can freeze or can the leftovers.

    I like a thick, flavorful soup. You can, of course, tone down or increase the spices to your liking.
    Last edited by a moderator: Aug 31, 2015
  2. munchy

    munchy Monkey+

    sounds like a good recipe, I'll give it a try thanks. I cook and add barley to a lot of canned soups as they tend to be light on substance other than water. I like cooking one meal to last several days in the crock.
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