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Title: Classic Beef and Barley
Categories: Soup Stew
Yield: 1 Servings
| 2/3 | c | Pearl barley |
| 1 1/2 | lb | Ground beef/or diced stew meat |
| 1 | md | 8 oz onion chopped |
| 1 | Clove garlic; minced | |
| 4 | Carrots | |
| 3 | Ribs celery; diced | |
| 1 | cn | 28 oz tomatoes |
| 3 | cn | 10 1/2 oz beef consume |
| 2 | c | Water |
| 1 | Bay leaf | |
| 1/4 | c | Parsley; minced |
| Salt and pepper; to taste | ||
| 1 | cn | Tomato soup; optional |
| Parmesan croutons for garnish |
Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.
To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.
Posted to MM-Recipes Digest V4 #10
Recipe by: Wheat Life March 1996
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