I live in the Midwest and I expect cold temperatures every winter. Fortunately it has been pretty mild recently with temperatures in the 30s and 40s. Until now. I got in my car yesterday and spotted -5 on the dashboard. SERIOUSLY? It’s time to warm up!
Sadly there are probably about 2-3 more months of these freezing temperatures. Since I don’t have a fireplace I had to find something else to warm me up. Which is where this soup comes in. I found this in my most recent issue of Rachael Ray magazine and was drawn to it because it seemed so quick and easy to make. And the flavor is amazing.
So if the temperatures are falling in your area too, whip up a batch of this soup this weekend to warm you up. You won’t be disappointed!
- 1 pound lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 14½ ounce can diced fire-roasted tomatoes
- 1 teaspoon oregano
- 6 cups beef broth
- 3 carrots, peeled and cut into ½-inch rounds
- 3 ribs celery, sliced
- ½ cup pearl barley
- ½ cup chopped flat-leaf parsley
- Salt and pepper
- In a large saucepan, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it starts to brown. Stir in the onion and garlic, lower the heat to medium and cook, stirring occasionally, until the beef is well browned, 12 to 15 minutes.
- Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.