UPDATE: I posted this recipe a few years ago but have made a few changes for the better so I’m reposting.
My Dad is known to make the best soup. I wish I could get his recipes but he doesn’t use any, he just adds a little this and a little that and it always turns out so good. I, on the other hand, need a recipe. I also need to measure everything, otherwise, recipes just don’t turn out for me. It’s not my Dads soup but it’s delicious. It’s packed full of veggies and it’s flavorful.
|It takes a while to prep everything but once the meat and onions are browned it all goes into the pot to cook for 45-60 minutes.|
2 lbs. ground beef (chuck)
1 cup chopped onion (1 medium)
1 cup chopped celery (2 stalks)
1 cup sliced carrots (2 medium)
1 cup sliced zucchini (1 small)
1 cup chopped cabbage
1 cup diced Yukon Gold potatoes, diced (or new red potatoes)
1 15-oz. can petite diced tomatoes (DON’T drain)
6 cups beef broth (**Have extra broth on hand to thin out soup if needed)
1/4 cup pearl barley
In a large stockpot, brown the ground chuck and onion, stirring frequently to break it up, cook until browned. Drain well. Add the veggies and spices (except diced tomatoes) and sauté about 5 minutes to incorporate spices. Then add diced tomatoes, broth, barley and bay leaf; bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.
**The leftovers might need some extra broth as it gets soaked up by the barley.
Soup can be easily halved if you only need 5 servings.