This soup reminds me so much of crisp cool fall days. My mom used to make it for us every so often. I always remember how warm and comforting it was.
This soup is super simple but it is chocked full of flavor and texture.
So, if you need a little warming up I suggest you whip up a batch, you won’t be disappointed.
What you need,
1 lb. lean ground beef
1 medium onion, finely diced
1 28oz. can diced tomatoes
1 900ml box low sodium beef stock
1 10oz. can cream of tomato soup
3 carrots, diced
1 stalks celery, diced
3 cloves garlic, minced
1 bay leaf
1 tsp. parsley flakes
1 tsp. dried basil
1 tsp. fresh chopped thyme
½ cup dried barley
1 Parmesan cheese rind (optional)
Salt and Pepper to taste
Heat a large heavy bottomed pot over medium high heat. Brown the ground beef well and drain off all the excess fat. Add the onions, carrots and celery and cook for 4-5 minutes until they begin to soften.
Add the garlic and cook one more minute.
Add the beef stock, tomato soup, diced tomatoes and spices. Add the barley and stir to combine. Bring the soup to a boil, then reduce the heat and toss in the Parmesan cheese rind.
Cover the soup and simmer on low for 2 hours until the veggies are tender and the barley is cooked.
Season the soup with salt and pepper to taste. Fish out the bay leaf and Parmesan rind.
Serve the soup hot with a little extra fresh grated Parmesan cheese on top.
There you have it a simple hearty fall dinner! Absolutely delicious!
My mom always made biscuits to go with this soup but I decided to try something a little different. I will share the recipe for these TO DIE FOR Garlic Parmesan Knots tomorrow!
Recipe slightly adapted from my Mom!