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Beef and Barley Soup
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Serves/Makes:8 servings

  • 2 lbs (.9 kg). lean ground beef
  • 2 tbsp (30 ml) olive or vegetable oil
  • 2 cups (475 ml) carrots, diced
  • 2 cups (475 ml) onion, diced
  • 2 cups (475 ml) celery, diced
  • 2 cloves garlic, minced
  • 3 cups (700 ml) barley, cooked
  • 8 cups (1900 ml) beef broth
  • 2 cans Italian-style stewed tomatoes (14 to 16 oz (448 grm). each can)
  • 1/2 cup (125 ml) dry red wine
  • 1 tsp (5 ml) thyme leaves (dried)
  • salt and pepper to taste
  • 1/4 cup (60 ml) fresh parsley, minced
  • Optional: splash of balsamic vinegar
  • In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks.
  • Remove from pan and add oil.
  • Add carrots, onion, celery and garlic.
  • Cook until vegetables are tender, about 5 minutes, stirring occasionally.
  • Add beef and all remaining ingredients except parsley and optional vinegar.
  • Bring to a boil on high heat.
  • Reduce heat to a simmer and cover.
  • Simmer 20 minutes.
  • Stir in parsley and taste.
  • Adjust seasong, adding more salt or pepper, if needed, or a splash of balsamic vinegar if soup needs a little more zip.
Nutritional information per serving: 429 calories; 19.6 g fat, 6.9 g saturated fat; 81 mg cholesterol; 1,242 mg sodium; 41% calories from fat.

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