Make a pot of soup early in the week and you will have something nutritious in the refrigerator for that supper that you might be tempted to go grab a bite. My mom in law makes this soup often and we enjoyed it there one evening. While we ate. . .she recalled what she puts in it. . and I jotted it down. If you have a large family, you can easily double this recipe in a very large stock pot.
- 1 pound ground beef
- 1 large onion diced
- 2 sticks celery, diced
- 1/3 cup pot barley
- 28 ounce can diced tomatoes
- 4 cups water
- 2 beef bouillon cubes
- 1 large potato, diced
- 1 small head cabbage, chopped fine
- 2 large carrots, diced
- 1 can tomato soup
- 1 bay leaf
- a small handful chopped parsley
- 6 peppercorns
- 6 allspice
- 1 tablespoon dill weed
- Brown the ground beef in a large stock pot.
- Use a mandolin to prepare your vegetables or chop while your meat is browning.
- Add the onion and celery and fry until translucent.
- Add the remaining ingredients.
- Put your spices in a spice ball or tie it in cheesecloth.
- Add the remaining ingredients and bring to a simmer.
- Simmer several hours.