Glancy Family Cookbook

Beef Barley Soup

From a cookbook Mom gave Bridget 25 years ago called "I'd Rather Be Quilting". Still in rotation during the winter months.

1 lb ground beef

1/2 medium onion, chopped

2 stalks celery, sliced

3 carrots, sliced and halved

1 can Campbell's Harvest Select Tomato Basil Soup (or some kind of fancy tomato soup)

1 can beef broth

1/2 cup barley

1 beef bouillon cube (probably optional)

2 tsp chili powder

Crumble and cook ground beef until browned. Drain thoroughly on paper towels and set aside.

In a large pot, use a little oil and sauté onion, carrots, and celery until limp.

In a bowl, combine tomato soup and can of beef broth with enough water to bring the liquid to 5 cups.

Add liquid to vegetables in pot and stir.

Stir in cooked, drained ground beef, barley, bouillon cube, and chili powder.

Cover and simmer for 45-50 minutes.

Salt (not needed!) and pepper to taste.

One of those recipes that is better the next day. It freezes well -- if there's any left.