Ingredients
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1 teaspoon salt
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1 teaspoon vegetable oil
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1 lb lean ground beef
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1 large yellow onion, chopped
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2 garlic cloves, minced
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2 stalks celery, chopped
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2 carrots, chopped
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1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
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1/2 cup pearl barley, thoroughly washed
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4 cups beef stock or 4 cups beef broth
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1 cup water
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1/2 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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1 bay leaf
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fresh ground black pepper
Instructions
- In a large soup pot over medium heat, let the oil get warmed.
- Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
- Add in the remaining ingredients; bring to a boil.
- Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
- Remove bay leaf and throw away.