My Dad is known to make the best soup. I wish I could get his recipes but he doesn’t use any, he just adds a little this and a little that and it always turns out so good. I, on the other hand, need a recipe. I also need to measure everything, otherwise, recipes just don’t turn out for me. I’ve made this soup a few times and haven’t changed a thing. It’s not my Dads soup but it’s delicious. It’s packed full of veggies and it’s flavorful.
|It takes a while to prep everything but once the meat is browned it all goes into the pot to cook.
2 lbs. ground beef (chuck)
1 cup chopped onion (1 medium)
1 cup chopped celery (2 stalks)
1 cup sliced carrots (2 medium)
1 cup sliced zucchini (1 small)
1 cup chopped cabbage
2 small potatoes, diced (peel if desired) (I like to use Yukon gold or new red potatoes)
1 15-oz. can petite diced tomatoes
6 cups beef broth (Have extra broth on hand to thin out soup if needed)
1/3 cup pearl barley
1/4 tsp. garlic powder
1 1/2 tsp. salt, to taste
1/2 tsp. oregano
1/2 tsp. freshly ground pepper
1/4 tsp. rubbed sage
1 1/2 tsp. Penzey’s Old World Seasoning (optional)
In a large stockpot, brown the ground chuck, stirring frequently to break it up, about 10 minutes. Drain well. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.
*The leftovers will need some extra broth as it’s gets soaked up by the barley.
Soup can be easily halved if you only need 6 servings.