You have all this stuff in your pantry and freezer already. A pot of this wonderfully warming soup is just waiting to be made. Go ahead — you know it will be good.
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1 lb. (500 g) lean ground beef |
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1 medium onion, chopped |
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2 medium carrots, diced |
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2 stalks celery, diced |
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1 can (28-oz/796 mL) diced tomatoes |
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4 cups (1 liter) water |
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1 tsp. (5 mL) salt |
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1 tsp. (5 mL) crumbled dried basil |
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1/2 tsp. (2 mL) crumbled dried thyme |
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1/4 tsp. (1 mL) black pepper |
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1 cup (250 mL) corn niblets (fresh, frozen or canned, drained) |
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1/4 cup (50 mL) barley |
- Combine the ground beef and chopped onion in a Dutch oven or other large saucepan with a cover. Cook over medium-high heat until the meat starts to brown slightly — about 6 to 8 minutes.
- Stir in the carrots and celery and cook, stirring for a minute or two. Add the tomatoes with all the juice from the can, the water, salt, basil, thyme and pepper. Bring to a boil, then lower the heat to low, cover and let simmer for 15 minutes.
- Add the corn and the barley, stir, and continue to cook over low heat for 50 to 60 minutes or until the barley is tender.
Makes about 6 servings.
How kids can help:
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Cut up vegetables for the soup. |
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Older children (10 and up) can help cook and stir the soup as it simmers. |
