Jeff's Beef Barley Soup

The kids call this one Daddy Soup, because it's their dad's recipe. I'm usually the one who cooks it now, but it's still Daddy Soup. We like to make dinner rolls to have with this. If you aren't a fan of peas, try substituting green beans for the peas.

Ingredients:

Carton Beef Stock (32 oz)

2 Cups Water

1/2 cup diced onion

1 lb ground beef

1 28-32 oz can of petit diced tomatoes

1 cup carrots sliced

¾ cup pearled barley

1 cup celery sliced very thin

1/2 cup frozen peas
Some olive oil
Salt and Pepper
(optional: italian herb seasoning)

My celery is too thick, should be half this. I hadn't made soup in a while and forgot.

How To:

In dutch oven (large heavy pot) saute onion to golden w/ olive oil

Brown ground beef (season with salt and pepper) (can also add italian herb seasoning)

Add in beef stock, water, and can of tomatoes, cover and bring to a simmer.
Adjust seasonings to taste.

From here on out maintain a light simmer action & stir occasionally.

Add carrots & barley (will take 45 minutes to finish from this point)

15 minutes later add celery

20 minutes later add peas

Simmer for 10 more minutes

Check your carrots for doneness. Simmer longer if they're too toothy/crunchy for you. Same goes for if you use fresh or frozen green beans, they may take a little longer than the peas.

Yay soup!

(Note: You want to use a fairly lean beef. If you find a lot of grease in the pot after browning your meat just spoon or pour it off, so that you don't have a greasy soup. A little is okay, but if you think it looks like too much, then get rid of some.)

Yay Soup!