Beef and Barley Soup

Beef and Barley soup is probably my all time favorite soup. This is a recipe from my grandmother. Whenever I would go visit her I would always ask her to make it. You can use whatever veggies you have on hand. Some that work really well are carrots, celery, okra, squash, zucchini, tomatoes, potatoes, and cauliflower. Always use fresh veggies and never frozen or canned because it makes a huge difference in this soup.



Beef and Barley Soup

1 lb ground beef
1 cup pearl barley
8 cups chicken broth
3 cups fresh vegetables, chopped into bite size pieces
1-8oz can tomato sauce
salt and pepper to taste
5 slices Kraft singles

Brown meat and drain fat. Rinse barley and add to a large pot with water. Boil barley for 10 minutes. Drain water. Add the meat, broth, and veggies to the barley pot. Bring back to a boil for about 30 minutes or until the vegetables are tender. Reduce heat and add the tomato sauce, salt, and pepper. Add the cheese slices one at a time to the soup, stirring between each addition. Continue stirring until cheese is completely dissolved in the soup.