Ingredients
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1 lb ground round
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1 cup chopped onion
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1 cup chopped celery
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1 (15 ounce) can diced tomatoes
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2 cups tomato juice or 3 cups v 8 vegetable juice
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2 (10 1/2 ounce) cans condensed beef broth
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2 1/2 cups water
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1 (15 ounce) can cut green beans, drained
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3 cups vegetables, of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev)
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1 1/2 tablespoons parsley flakes
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1/2 teaspoon black pepper
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1 cup chopped carrot
Instructions
- Brown meat in large pot along w/ onions, celery, and carrots.
- Add remaining ingredients, bring to a boil.
- Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
- Note #1: I’ve been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
- Note #2: I’ve found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you’d like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
- Note #3: You could also add rice, if you would like.