It's soup day over at www.lifeasmom.com on the Ultimate Recipe Swap. I'm sharing one of my favorite vegetable soup recipes. It freezes well, so make extra to freeze and thaw on a day when you're short on time. Enjoy!
Beef Vegetable Barley Soup
1# lean ground beef
1/2 c. chopped onion
2 medium carrots, sliced
3 - 14 oz. cans beef broth
1 c. uncooked barley
1 - 6 oz. can tomato paste
10 oz. frozen corn
5 oz. frozen green beans
1 c. peas
2 cloves garlic
salt and pepper to taste
In Dutch cooker, over medium high heat, cook beef until browned with onion, garlic and carrots. Drain off fat. Stir in barley, broth, tomato paste, salt and pepper. Bring to a boil, reduce heat, cover and simmer 1 hour or until barley is tender, adding up to 1-1/2 c. liquid if soup is dry or thick. Add corn, beans and peas; cover and cook 15 minutes or until beans are tender.
This soup is great because you can add or delete veggies based on your family's tastes. I also add a few dashes of Mrs. Morton's Seasoned Salt; again, add or subtract seasonings to your taste. This particular recipe serves 6.
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