Hearty Vegetable-Beef Barley Soup

Recipe Ingredients

1 lb	454g / 16oz	Lean ground sirloin (90% lean)
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	220g / 7.8oz	Carrots - sliced (medium)
2		Garlic cloves - chopped
4 1/2 cups	1066ml	Canned low-sodium beef broth
1 cup	237ml	Uncooked pearl barley
1		Tomato paste - (6 oz)
2 tablespoons	30ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Salt and pepper
2 cups	125g / 4.4oz	Fresh or thawed frozen-corn kernels
5 oz	142g	Fresh green beans - trimmed, and
		Cut into 1" pieces - (1 1/4 cups)
1 cup	237ml	Fresh or thawed frozen green peas

Recipe Instructions

In a large, deep, nonstick skillet over medium-high heat, cook the beef, onion, carrots and garlic, breaking up chunks of beef with a wooden spoon, 4 minutes or until meat is no longer pink. Drain off fat.

Stir in broth, barley, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat, cover and simmer 1 hour or until barley is tender, adding up to 1 1/2 cups water if mixture seems dry or thick.

Add corn, beans and peas, cover and cook 15 minutes or until beans are tender.

The soup is especially good with a dash or two of hot-pepper sauce.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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