What you need,
1 lb. lean ground beef
1 medium onion, finely diced
1 28oz. can diced tomatoes
1 900ml box low sodium beef stock
1 10oz. can cream of tomato soup
3 carrots, diced
1 stalks celery, diced
3 cloves garlic, minced
1 bay leaf
1 tsp. parsley flakes
1 tsp. dried basil
1 tsp. fresh chopped thyme
½ cup dried barley
1 Parmesan cheese rind (optional)
Salt and Pepper to taste
Heat a large heavy bottomed pot over medium high heat. Brown
the ground beef well and drain off all the excess fat. Add the onions, carrots
and celery and cook for 4-5 minutes until they begin to soften.
Add the garlic and cook one more minute.
Add the beef stock, tomato soup, diced tomatoes and spices.
Add the barley and stir to combine. Bring the soup to a boil, then reduce the
heat and toss in the Parmesan cheese rind.
Cover the soup and simmer on low for 2 hours until the
veggies are tender and the barley is cooked.
Season the soup with salt and pepper to taste. Fish out the
bay leaf and Parmesan rind.
Serve the soup hot with a little extra fresh grated Parmesan
cheese on top.
Jen of My Tiny Oven
