Pearled Barley and Ground Beef Soup

INGREDIENTS

2/3 C
Provident Pantry™ pearled barley
2 C
Provident Pantry™ freeze-dried ground beef
2/3 - 1 C
Provident Pantry™ freeze-dried chopped onion (I really like onions so I put 1 cup)
1 Tbs
Provident Pantry™ freeze-dried minced garlic
1 C
Provident Pantry™ freeze-dried carrots
3/4 - 1 C
Provident Pantry™ freeze-dried celery
4 Tbs
Provident Pantry™ tomato powder
4 Tbs
Provident Pantry™ vegetarian beef-flavored broth
16-18 C
water (depends on how brothy you want to make it, add more if 18 isn’t enough!)

OPTIONAL

1/4 - 1/2 tsp
lemon pepper or Pinch of cinnamon or 1 bay leaf
1/4 C
minced parsley to garnish
2 Tbs
Provident Pantry™ sour cream powder
Makes approximately ten servings.

PREPARATION

Put water in the slow cooker, solar oven, or whatever cooking equipment you’ll use. We used a slow cooker. Let the water heat while you’re gathering ingredients. (If you need to add water during cooking, boil the water first if possible; adding cold water will slow down your cooking time.) Sort and rinse barley; add to cooker. In a large bowl mix the remaining ingredients. Add to cooker and stir.

Note: Because you’re making a soup you don’t need to rehydrate the ingredients before use. (That’s why this recipe has so much water.) The ingredients will float until hydrated – so don’t worry if they’re bobbing around. They’ll settle down and turn into a delicious, hearty soup.

Cook time for slow cooker: Cook on high for 2.5 hours, or until barley is tender.

Conventional (on the stove): Bring to a boil then let simmer for 1 hour or until barley is tender.

You can easily make this a vegetarian recipe. Just substitute lentils for the beef and vegetable broth for the beef broth. (Note: Our beef broth is vegetarian broth with beef flavor, so technically you can keep this ingredient.)

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