Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Pearl barley |
| 1½ pounds | Ground beef/or diced stew meat |
| 1 medium | 8 oz onion chopped |
| 1 \N | Clove garlic; minced |
| 4 \N | Carrots |
| 3 \N | Ribs celery; diced |
| 1 can | (28 oz) tomatoes |
| 3 cans | (10 1/2 oz) beef consume |
| 2 cups | Water |
| 1 \N | Bay leaf |
| ¼ cup | Parsley; minced |
| \N \N | Salt and pepper; to taste |
| 1 can | Tomato soup; optional |
| \N \N | Parmesan croutons for garnish |
Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1½ to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.
To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.
Recipe by: Wheat Life March 1996 Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@... (Marilyn Garcia) on Aug 12, 1997