Ingredients
1-1/2 pounds lean ground beef (90% lean)1 medium onion, chopped1 can (28 ounces) diced tomatoes, undrained2 cans (14-1/2 ounces each) beef broth1 cup water4 celery ribs, thinly sliced4 large carrots, halved and thinly sliced1/2 cup quick-cooking barley1 teaspoon dried thyme1/4 teaspoon pepper1/4 cup minced fresh parsley
Preparation
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking the meat into crumbles; drain. Stir in the tomatoes, broth and water. Bring to a boil.
Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
Remove from heat; stir in parsley. Let stand 5 minutes.
