"This hearty soup is sure to please!"Serves 8-10 | Prep Time 20 min | Cook Time 2 hours - all day
Why I Love This Recipe
This soup was entered in my children's elementary school cookbook, twice, with one containing zucchini. I love zucchini, but always left it out because of my kids. I usually chopped everything really small to make it kid-friendly and you can even substitute crushed tomatoes to smooth things out a little bit more, but if you like chunky then go for it. The original recipe is found in Best of Bridge Cookbook (no zucchini) so no wonder it is such a good recipe!
Ingredients You'll Need
1 1/2 lbs. ground beef
1 medium onion, finely chopped
1 large can tomatoes (28 oz./796 ml)
2 cups water
3 cans beef consomme (10 oz./284 ml)
or make equivalent amount from beef bouillon
1 can tomato soup (10 oz./284 ml)
4 carrots, finely chopped
3 sticks celery, finely chopped
(optional: 1 small zucchini, diced)
1 bay leaf
1/2 tsp thyme
pepper to taste
1/2 - 2/3 cup pot barley (125 ml)
Brown meat and onions. Drain well.
Combine all ingredients in large pot.
Simmer covered, at least 2 hours, or all day.
This soup can also be slow-cooked or done in an instant pot/pressure cooker.
Select the Browning function on the Pressure Cooker.
Once hot, brown the meat and the onions, separating the meat into smaller chunks.
In the meantime, prepare the rest of the vegetables and open up all the cans.
Once the meat and onions are nicely browned, drain the excess fat and add the rest of the ingredients into the pressure cooker.
Set the pressure cooker on high for 10 minutes.
Once complete, carefully use the quick pressure release.
Pairs Well With
Buttered dinner rolls.