Ground Beef & Barley Soup
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup pearl barley
- 3 - 4 cup potatoes, peeled and diced
- 6 cup beef stock or broth
- 1 15 oz can diced or crushed tomatoes
- 1 cup frozen peas
- 1/2 lb ground beef, cooked and drained
- 2 tsp Italian seasoning
- Additional salt and pepper, to taste
Instructions
- In a large sauce pan or stock pot, heat olive oil. Add onion, carrots and garlic. Season with salt and pepper to taste. Cook for 3-5 minutes, until onions are translucent. Stir in barley and potatoes.
- Pour in the beef stock and canned tomatoes. Bring to a boil. Cover, reduce heat and simmer until potatoes and barley are tender, about 30 minutes.
- Add the peas and cooked ground beef to the pot. Season with Italian seasoning and additional salt and pepper, if desired. Simmer an additional 5-10 minutes and serve.