3 lbs. ground beef
5 cups beef broth
4 cups chopped onion
2 cups diced celery
2 cups diced carrots
2 cups diced tomatoes
4 tsp. salt
2 tsp. sugar
1 tsp. pepper
4 Tbsp. corn starch (optional – to thicken broth)
3 tsp. kitchen bouquet
¾ cup barley – cooked
- Braise beef in skillet, drain off fat.
- Add broth, onions, celery and carrots. Simmer until vegetables are tender.
- Add tomatoes, cooked barley, salt, pepper, sugar and kitchen bouquet.
- If you want soup thicker, dissolve corn starch in ¼ cup cold water and add to soup.
Recipe makes 6 quarts and freezes well.