Easy Beef Barley Soup
1/2 pound lean ground beef
1 celery rib, chopped
1 small onion, chopped
2 teaspoons all-purpose flour
3 cans (14-1/2 ounces each) beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1/3 cup medium pearl barley
1 can (5 ounces) evaporated milk
2 tablespoons tomato paste
1/2 cup frozen peas
In a Dutch oven over medium heat, cook and stir the beef, celery and
onion until meat is no longer pink; drain. Stir in flour until
blended; gradually add broth. Stir in the carrots, potato, pepper and
salt. Bring to a boil. Stir in barley.
Reduce heat; cover and simmer for 45-50 minutes or until barley is
tender. Whisk in milk and tomato paste. Add peas and heat through.
Yield: 4 servings
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