Recipe Tomato Barley Soup
Using a slotted spoon transfer beef mixture to a 5 qt.
Recipe tomato barley soup. Simmer for 2 hours. Cut meat into bite size pieces. Cover and simmer for 1 hour or until barley and rice are tender.
Bring to a boil. In a large saucepan over medium heat combine the onions celery carrots garlic and oil and saute for 5 to 10 minutes or until all vegetables are almost tender. Stir thoroughly and bring to a boil.
Then add the water fresh tomatoes canned tomatoes chicken broth barley and ground black pepper. Heat the olive oil in a large pot. Add the tomatoes broth water bay leaf and pepper and bring to a boil stirring occasionally.
In a large skillet cook and crumble beef with onion over medium high heat until no longer pink 5 7 minutes. Saute for about 10 minutes or until the vegetables are starting to soften. Skim fat from broth.