"Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota..."
INGREDIENTS
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1-1/2 pounds lean ground beef (90% lean)
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1 medium onion, chopped
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1 can (28 ounces) diced tomatoes, undrained
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2 cans (14-1/2 ounces each) beef broth
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1 cup water
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4 celery ribs, thinly sliced
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4 large carrots, halved and thinly sliced
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1/2 cup quick-cooking barley
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1 teaspoon dried thyme
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1/4 teaspoon pepper
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1/4 cup minced fresh parsley