1. In large sauce pot, cook ground beef over medium heat. Drain fat.
2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
3. Add 8 cups of water, bouillon, tomatoes with juice, barley, and pepper. Bring to a boil.
4. Cover and reduce heat to a low boil. Cook for about 30 minutes.
5. Serve immediately.
Refrigerate leftovers within 2 hours.
NotesAdd 1 cup sliced mushrooms with tomatoes. Add 1 cup chopped kale or other greens with tomatoes.
1 pound lean ground beef (10% fat or less)
1 large carrot, diced, about 1 cup
1 small onion, diced, about 1 cup
2 stalk celery, diced, about 1 cup
2 cloves garlic, finely chopped or 1/4 teaspoon garlic powder
8 cups water
2 teaspoons beef bouillon
1 can (14.5 ounce) diced tomatoes with juice
1 cup uncooked barley
1/2 teaspoon pepper
MaterialsPot, stove top, measuring cups, measuring spoons, knife
More About Carrots
How to Select
Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.
How to Store
Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand & stored in cold root cellar at 32-40 degrees.
How to Prepare
Rinse with cold water. Trim off tops and bottoms. Peel. To eat raw add to salads or have as snack with dip. Carrots can be steamed, microwaved or boiled until tender.
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