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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Barley/Millet Soup Recipe

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This recipe for Beef Barley/Millet Soup is from Recipes From Our Hearts to Your Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 small yellow onion, chopped
4 or 5 garlic cloves, chopped
olive oil
salt
pepper
2 bay leaves
1 can kidney beans (drained and rinsed) or about two cups of freshly prepared cooked kidney beans
28 oz. can ground tomatoes
approx. 2 ½ cups water
½ cup dry millet or barley
(optional: 1 beef bouillon cube)
Directions:
Directions:
Brown beef in olive oil. Add onions and cook until onion is translucent but not brown. Add garlic and continue to cook just until garlic is fragrant (about one minute). Add salt (I'm not sure how much I add but it is at least a teaspoon. If you are using bouillon you might want to use less and adjust salt later).

When tomatoes are boiling, add water, bouillon, pepper (to taste, but I think I use about ½ to ¾ teaspoon), and bay leaves. Bring to a boil. Add millet or barley. Cover tightly and cook for about 45 minutes. Add kidney beans. Cover and cook another 15 minutes. Serve with some nice crusty bread.

 

 

 

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