Ground Beef Barley Soup

Ingredients Tick them off

• 1 Lean ground beefor 2 pounds
• 1 can Tomato Soup
• 1 medium Onionchopped
• 2 medium Carrotschopped
• 1 small Turnip ( Rutabaga )chopped
• 1 small Parsnipchopped
• 2 cloves Garlicchopped
• 2 sticks Celeryand leaves, chopped
• 1 tsp Sea salt
• 1/2 tsp Black or white pepper
• 1/3 cup Pearl barley
• 6 to 8 cups Beef or veggie broth
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 medium Tomatosliced
• 1 cup Cheeseshredded

Method Tap a step to keep your place

1. In a large frying pan, add butter and oil, ground beef fry until part cooked, then add chopped onion, salt and pepper, continue frying until a golden brown.

2. In a boiler add broth, pearl barley and start to boil on a medium heat, part covered, leaving 1 cup broth to rinse tomato soup can.

3. Peel and chop veggies, leaving celery for last, then add to large bowl with cold water, wash veggies then drain water off and add to boiler with broth and pearl barley, continue cooking for 10 minutes on a medium heat.

4. Peel and chop garlic add to part fried ground beef and onions, fry for another few minutes, then remove from heat and add all mixture to the boiler of veggies.

5. Clean and chop celery, add to boiler with some celery leaves, open tomato soup, add to boiler, then rinse can with broth or water and add to boiler. Continue cooking for another 10 to 15 minutes

6. In a frying pan with some butter add sliced tomatoes and top with shredded cheese, cover with lid and cook for 5 minutes.