Friday, August 28, 2015

Beef and Barley Soup

Good for Phases 2 & 3 for South Beach.

2 Tbsp. oil
2 - 4 lbs. lean ground beef (depends how "meaty" you want it)
2 large onions, chopped
4 cloves of garlic, minced
2 (15 oz.) cans of chickpeas
2 cups of barley
8 tsp. oregano
10 to 12 (15 oz.) cans of low sodium beef broth (depends how "brothy" you want it)
2 small cans (8 oz.) of green beans
2 small cans (8 oz.) of lima beans
2 (15 oz.) cans of peas & carrots
4 bay leaves

Heat oil in pan. Brown meat.
Stir in onion & garlic. Cook until tender.
Stir in oregano, broth, and bay leaves.
Cover soup and bring to boil; reduce heat and simmer for one hour.
Add veggies (with liquid from cans) & barley.
Cover and bring to a boil; reduce to medium heat & cook for 30 minutes.

Makes roughly 22, 2-cup servings.