1 pound lean ground beef
1 16-ounce can tomatoes chopped
6 ounces tomato juice
7 cups water
1/2 pound fresh or frozen string beans chopped
1 green bell pepper, diced
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons garlic powder
2 tablespoons light soy sauce
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 cup barley
2 carrots, peeled and diced
1 large baking potato, peeled and diced
In a large pot, brown the ground beef. Drain completely. Return the meat to the pot. Add tomatoes, tomato juice, water, beans, bell pepper, celery, seasonings and barley, and bring to a boil. Cover, reduce the heat and simmer for 45 minutes to 1 hour. Add diced carrots and potatoes. Cook another 30 minutes, until the potatoes are tender, stirring occasionally.
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