From the Kitchen of Janet Cuddigan

A hearty soup is a perfect winter night meal.

1 ½ pounds ground beef

1 onion, minced

4 carrots, minced

3 celery ribs, thinly sliced

½ cup barley

1 (28 ounce) can diced tomatoes

2 cups water

3 (10 ounce) cans beef broth

1 can condensed tomato soup

1 bay leaf

1 tablespoon parsley

1 teaspoon minced garlic

½ teaspoon dried thyme

Ground black pepper, to taste

Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Adapted from



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