Barley Beef Soup
2 cups cooked whole hulless barley
2 cups diced potatoes
2 cups diced carrots
1 cup chopped celery
3/4 cup diced sweet onion
1 cup chopped asparagus
2 cups chunked cabbage
1 pound hamburger, (cooked and drained)
1/2 tsp. liquid smoke
1 TBS. instant bouillon granules
1. Cook the barley in your rice cooker (6 cups water to 2 cups whole hulless barley). Stir in one envelope of Lipton onion dry soup mix.
NOTE: If you don't have a rice cooker, then bring 6 cups of water to a rolling boil, add the lipton soup mix or 3 beef bouillon cubes and 2 cups whole hulless barley. Reduce heat; cover and simmer for 50 to 60 minutes or until barley is tender and nearly all the liquid is absorbed. Stir often during the cooking process.
2. Boil carrots, potatoes, celery, asparagus, and cabbage until tender. Set aside.
3. Sauté the onion and the hamburger until onions are tender and transparent and hamburger is cooked through.
4. When the barley is done, mix all cooked ingredients together. Add water if necessary to desired consistency. Add the liquid smoke. If more beef flavor is needed, add more beef bouillon granules.
Enjoy this heart healthy soup!