Tuesday, February 16, 2010

Barley Beef Soup

Barley Beef Soup!
by Sensible Cooking Cookbook
3/4 cup pearl barley
2 1/2 cups salted water
1 1/2 lbs lean ground beef
2 cups carrots (chopped or grated)
2 cups onions (chopped)
3 cloves garlic (minced)
1 tsp. thyme
1 bay leaf
8 cups beef bouillon
1 quart tomatoes (chopped or pureed)
1/2 cup apple juice
salt and pepper to taste

(You can use your Bosch Food Processor to grate or shred carrots, celery and onions. You can also use the Bosch blender to puree tomatoes.

Cook barley in salt water. Brown ground beef. Add remaining ingredients to pot. Simmer until vegetables are tender. Serve with a dollop of sour cream in each bowl. Sprinkle with toasted croutons and fresh parsley. Serve with warm bread or rolls.

Note from Paula: I would recommend using hulled barley as opposed to pearled barley to increase the nutrition in your soup. I also increase the barley to 1 1/4 cups. It tastes great!

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