This Comforting Ground Beef and Barley Soup is perfect if you’re tired of rich holiday food. And this is a delicious low-glycemic soup with ground beef that whole family will enjoy. Use Soup Recipes to find more tasty soups!
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| COMFORTING GROUND BEEF AND BARLEY SOUP |
I made this soup after I were given home from California a few weeks in the past and turned into coming down with one of those winter bloodless stuff you regularly get when you’ve been on an aircraft. i like making soup with whatever I discover within the freezer or refrigerator, and this floor red meat and Barley Soup turned into one of those satisfied experiments that became out to be a actual winner. The soup has each vegetable and beef broth for richness of taste, and barley is certainly one of my favorite comfort-meals ingredients that’s also very nutritious. in case you haven’t tried barley in soup, I wager you’ll be surprised how tasty it's far on this ground pork and Barley Soup!
INGREDIENTS:
- 1 lb. lean ground beef (use beef with less than 10% fat for South Beach Diet)
- 2 tsp. + 1 tsp. olive oil
- 1 large onion, chopped
- 2 T minced garlic (or less if you’re not that crazy about garlic)
- 6 cups homemade beef stock (or use 3 cans beef broth and a little water to make 6 cups)
- 4 cups vegetable stock (or 2 cans vegetable broth and a little water to make 4 cups)
- 2 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1/2 cup pearl barley
- 1-2 T balsamic vinegar (add 1 T, then taste to see if you want to use more)
- salt and fresh ground black pepper to taste
DIRECTIONS:
- Heat 2 tsp. olive oil in a large dutch-oven type pan; then saute the ground beef until it’s cooked through and lightly browned.
- If desired, put the ground beef into a fine mesh strainer and rinse with VERY HOT water to remove the fat. (This is optional, but I think it improves the flavor and it makes the soup lower in fat. If you don’t have a fine mesh strainer, you can skim off some fat when the soup is cooked.)
- Put ground beef back in the pan, push to one side, add 1 tsp. more olive oil (if needed) and then saute the onions and garlic until they are starting to soften.
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