Ingredients:
1 1/2 lbs lean ground beef
1 medium onions, peeled and chopped fine
1 garlic cloves, minced fine ( my addition, original recipe uses no garlic)
1 (28 ounce) cans plum tomatoes, undrained
4 cups low sodium beef broth
1 (10 ounce) cans tomato soup
3 carrots, peeled and chopped fine
4 celery ribs, leaves removed and chopped fine ( add celery leaves to soup if you wish, I often do)
2 bay leaves
1 teaspoon dried thyme ( original recipe used less, but I love thyme)
1 teaspoon fresh ground black pepper ( even more is better)
1/3 cup barley ( pearl barley or pot barley, both work fine)
salt, to taste
Directions:
In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
If you have leftovers (soup freezes well, so consider making the whole pot even if it’s a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.