by Rachel Erb
February 13, 2018
We love when our customers share their favorite meat recipes with us, and then in return, we love to share them with the rest of our customers, giving each of you a chance to enjoy the yummy goodness for yourself.
Here is a recipe for a low-fat Beef, Vegetable, & Barley Soup using our very own 100% Grass-fed Ground Beef. It's the perfect dish to make for this time of year. When it's blowy, snowy & cold outside, this warms up the inside just right! It does make a large batch, but it can easily be frozen into smaller portions and heated up at a later date, making for a super handy & healthy meal.
I made a batch of this soup for our family last week, and it turned out so yummy. What made it even better was having some friends over to help us eat it. It was enjoyed by all, and Farmer Mark declared that the leftovers the next day tasted even better.
Beef Barley Soup
1lb Ground Beef (WR 100% Grass-Fed is Optimal) :-)
6 cups cold water
6 instant beef bouillon (or less/optional)
1/2 cup barley
1 - 28 oz can crushed tomatoes (can used diced)
1 can tomato soup
2 cups grated potato
2 cups grated carrot
1 cup chopped onion
1 cup chopped celery
1 tsp. Sugar (optional)
1 tsp. Thyme
Salt and pepper
I started out with browning my ground beef in a large pot.
I like to crush my ground beef while it fries, leaving it nice and crumbly when it's all finished.
Once your beef is all browned, add your 6 cups cold water, barley, tomatoes, tomato soup & beef bouillon (if using).
Now it's time to shred/cut your vegetables and add them to your soup.
Add your seasonings, stir it all up, and then let your soup simmer away, allowing all those yummy flavors to blend together into one amazing dish.
After simmering for a few hours, your soup should be ready. Taste & adjust seasonings as necessary.
Enjoy the finished product (I know we sure did)!