I came across this recipe years ago in a recipe exchange through a church group. The contributor didn’t sign her name, so I don’t know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds!
—ELLEN MCCLEARY SCOTLAND, ON
PREP: 10 MIN. • COOK: 1 HOUR • MAKES: 12 SERVINGS (3 QUARTS)
1 1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10 1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf
In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until the barley is tender. Discard the bay leaf.
HELPFUL HINT
Barley absorbs a lot of soup broth. If the leftovers are too thick, add extra chicken, beef or vegetable broth while reheating to achieve the desired consistency.