Tomato based soups have always been my favorite especially as the weather cools down. This is a twist on a classic.
What you will need:
1 container of beef stock
1 pound ground beef
1 small onion chopped
3 cloves of garlic chopped
1/2 cup shredded carrots
1 can light kidney beans
1 can white beans ( your choice)
1 cup uncooked pearled barley
1 large can organic crushed tomatoes
3 tbsp tomato paste or 1 can
Fresh grated parmasean
Bread of your choice
Directions:
In a soup pot brown the beef then lower heat. Add onion and garlic and cook until onion starts turning traslucent. Add the beans, carrots tomatoes and paste. Mix together. Add stock and 2 cups of water. Add barley. Turn up heat until boiling then reduce to simmer. You can add salt and pepper to your taste. We added crushed red pepper as well.
Simmer for 30 minutes or until barley is cooked through. Add cheese and bread. Enjoy!!!!
