Ingredients
- 2 bay leaves
- 3/8 barley
- 1,400 ml water
- 700 gr beef (ground)
- 260 gr carrots (sliced)
- 230 ml tomato sauce
- 180 gr coarsely onions (chopped)
- 150 gr coarsely celery (chopped)
- 60 ml catsup
- 65 gr coarsely green peppr (chopped)
- 16 ml instant beef bouillon
- 3 gr salt
- 1 gr pepper
In 5 litre Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
