This is an old recipe from my mother-in-law. Most of the original measurements were “to taste.” The amounts listed here are what my family likes.
- 2 cups freeze dried ground beef, not reconstituted
- ¼ cup dried onion, not reconstituted
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 9 cups water
- 3 teaspoons beef bouillon paste, or 3 beef bouillon cubes
- 2 8-oz. cans tomato sauce
- 4 cups dried potato dices, not reconstituted
- ¼ cup dried celery, not reconstituted
- ½ cup dried carrot dices, not reconstituted
- ¼ cup quick cooking pearled barley
Combine all ingredients in a large pot except for the barley. Boil 45 minutes or until
veggies are tender. Add quick barley. Boil 10 minutes more. Serve.
veggies are tender. Add quick barley. Boil 10 minutes more. Serve.
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