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Every Friday we make pots of soup to use up any leftovers we have from the Wednesday lunches we cook for everyone. This is one of our absolute favorites.


  • 1 lb. ground beef
  • 1 Cup onion, diced (1 medium)
  • 1 qt. water
  • 1 Cup celery, diced (about 2 ribs)
  • 1 Cup potatoes, diced (1 very large)
  • 1 Cup carrots, cut into coins (about 4)
  • 2 tsp. salt
  • 1/2 tsp. GROUND BLACK PEPPER
  • 1/2 tsp. CALIFORNIA BASIL
  • 1 WHOLE TURKISH BAY LEAF
  • 1/2 tsp. THYME
  • 1 16 oz. can crushed tomatoes
  • 1/2 Cup quick-cooking barley, cooked according to package directions
       

In a large soup kettle, brown the ground beef. Add the onion and cook for 5 minutes. Add the water and stir in the celery, potatoes, carrots, salt, PEPPER, BASIL, BAY LEAF, and THYME. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the tomatoes and the juice they were packed in, cover and simmer for 10 minutes. Add the cooked barley and cook for another 5 minutes.

Prep. time: 10 minutes.
Cooking time: 45 minutes.
Serves: 4-6.

Description
Price
Qty
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
$5.69
Basil California .4 oz. 1/2 cup jar
$3.99
Bay Leaf Whole 1 oz. bag
$3.89
Thyme French .8 oz. 1/2 cup jar
$4.79


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