Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 onion, minced
- 4 carrots, diced
- 3 celery ribs, thinly sliced
- 1/2 cup barley
- 1 (28 ounce) can diced tomatoes
- 6 cups beef stock
- 1 heaping tablespoon beef base (paste type)
- 3/4 cup ketchup
- 1 bay leaf
- 1 tablespoon parsley
- 1 teaspoon garlic pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink about 10 minutes.
- Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, beef stock, and ketchup. Season with bay leaf, parsley, garlic pepper, thyme, and bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
Keywords: ground beef, carrot, celery, tomato, barley, beef stock, ketchup, bay leaf, parsley, garlic pepper, thyme, soup,