Burger and Barley Soup

From Gloria

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) Progresso ® Beef Broth
• 1 cup water
• 4 celery ribs, thinly sliced
• 4 large carrots, halved and thinly sliced
• 10 whole peppercorns
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup quick-cooking barley
• 1/4 cup minced fresh parsley

Directions

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots.
• Place peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
• Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; stir in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8 servings.

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