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Recipe of the Month




1 (28 ounce) can plum tomatoes, undrained
4 cans beef broth 
1 (10 ounce) can tomato soup 
3 carrots, peeled and chopped fine 
4 celery ribs, leaves removed and chopped fine (add celery leaves to soup if you wish, I often do) 
2 bay leaves 
1/2 teaspoon dried thyme 
1 teaspoon fresh ground black pepper (even more is better) 
1/3 cup barley (pearl barley or pot barley, both work fine) 
salt, to taste 
1. In a large dutch oven, brown meat, adding onions. When meat has lost its pink colour, drain off any excess fat if there is any visible. 
2. Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary. 
3. If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.

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