- 1 pound ground beef
- 2 onions, chopped
- 6 cups water
- 1 (28 ounce) can whole peeled tomatoes, with liquid
- 1/3 cup barley
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 (16 ounce) can chili beans, drained
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak sauce
- 1 dash hot pepper sauce
- In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.
- Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.
- Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.
03/29/2018
recipepes.com
Potpourri Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
