I like to add a few more vegetables to mine, especially when I’m not sharing with my picky kids. It’s a great dish to have around when we aren’t feeling the greatest. It is the ultimate comfort food on those drab winter days too.
1½ pounds ground beef
1 onion, minced
4 carrots, diced
3 celery ribs, thinly sliced
½ cup barley
1 (28 ounce) can Hunt’s diced tomatoes
6 cups beef stock
1 heaping tablespoon beef base (paste type)
¾ cup Heinz ketchup
1 bay leaf
1 tablespoon parsley
1 teaspoon garlic pepper
½ teaspoon McCormick dried thyme
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.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, beef stock, and ketchup. Season with bay leaf, parsley, garlic pepper, thyme, and bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.