Easy Beef Barley Soup

By Addie

“This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.” Carole Lanthier - Courtice, Ontario

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 2 large fresh mushrooms, sliced
• 1 celery rib, chopped
• 1 small onion, chopped
• 2 teaspoons all-purpose flour
• 3 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 medium carrots, sliced
• 1 large potato, peeled and cubed
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1/3 cup medium pearl barley
• 1 can (5 ounces) evaporated milk
• 2 tablespoons tomato paste

Preparation

Step 1

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.

Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through. Yield: 4 servings.
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REVIEWS:

Simple, cheap and healthy. We all liked it.

We thought this was great, but it need more barley. Also I didn't use the milk or tomatoe paste at the end. My husband wants it again.

This soup was so good. Would make it again.

Good flavor.