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1
1/2 pounds ground beef
1 large onion, chopped
2 - 4 cloves garlic, minced
1 can (28 oz.) stewed tomatoes
2 cups water
3 cups beef broth
1 can (10 oz) tomato soup
4 large carrots, chopped
3 stalks celery, chopped
1/2 cup barley
1 bay leaf
1 tablespoon dried parsley
1 teaspoon dried basil
Pepper
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In
a large frying pan brown the ground beef, onion and
garlic. Drain
off fat.
In
a large soup pot combine the beef mixture with all the
remaining ingredients. Bring to a boil. Reduce heat,
cover and simmer for 2 hours.
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