Lentil, Ground Beef and Barley Soup
From: Claude, St-Gervais, Quebec, Canada
Comments: This excellent soup being quite thick, it is possible to mix in some broth, water or tomato juice to taste, for a thinner soup.
This easy to reheat soup, can also be frozen.
Servings: 12
  • 1/2 pound [227 g] ground beef
  • 6 cups [1.5 L] water or vegetable broth
  • 1 cup [250 mL] split lentils
  • 1/4 cup [60 mL] barley
  • 1 [10-ounce / 284-mL] can beef broth concentrate
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 large carrot, diced
  • 1 large celery stalk, diced
  • 2 cups [500 mL] coked or canned tomatoes, chopped
  • 1 smal bay leaf
  • Pinch of thyme
  • Pinch of basil
  • Salt and pepper, to taste
  • Freshly chopped parsley, to decorate
  • Into a large heavy casserole, lightly brown ground beef stirring until well crumbled; drain fat.
  • Pour in water or vegetable broth, then add split lentils, barley and beef broth concentrate.
  • Bring to a boil, lower heat and simmer covered, until split lentils and barley are almost done, for approximately 30 minutes.
  • Mix in finely chopped onion, minced garlic, carrot and celery dices, chopped tomatoes, bay leaf, thyme and basil.
  • Simmer for 1 1/2 hours.
  • Remove bay leaff.
  • Salt and pepper.
  • Serve into individual bowls, garnished with freshly chopped parsley.