"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Hamburger Barley Vegetable Soup, by Lily M, is from Too Fat in the Fort Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. ground beef 6 c. water 3 beef bouillon cubes or 3 t. instant beef bouillon 2 c. sliced carrots 1 1/2 c. coarsely chopped onions 1/ 2 c. coarsely chopped green pepper 1 1/2 c. coarsely chopped celery 1/3 c. barley 1 t. salt 1/8 t. pepper 2 bay leaves 28 oz. can (3 c.) tomatoes, undrained, cut up 8 oz. can tomato sauce
In 5 qt. Dutch oven brown ground beef; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves.
10 (1 1/2 cup) servings
About 2 hours
I use fresh canned tomatoes or fresh in the summer. I don't use the tomato sauce.
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