A Nor-Easter is on it's way to CT tomorrow so what better time to make a pot of soup. This is my version of beef barley.
1 lb ground beef
1 cup barley
2 14.5oz cans beef broth
1 14.5oz can diced fire roasted tomatoes
2 large carrots diced
2 ribs celery diced
1 parsnip diced
1 leek halved and sliced
1 bay leaf
1 tblsp olive oil
salt, pepper and goya adobo to taste
Brown the ground beef in the olive oil and season with salt, pepper and adobo, add the carrots, celery, parsnip and leeks and cook about 5 minutes. Next add the diced tomatoes, beef broth, and bay leaf, add about 4-5 cups of water and the barley. Simmer about 45 minutes or until the barley plumps and is tender. Serve with a topping of grated cheese.
* you might have to add more water depending on how thick you like your soup.
** I like to add some of the celery leaves they are full of flavor.
*** always taste at the end and re season if needed.