Beefy Jalapeno Barley Soup
Created by KittenCal on January 28, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 2h
- Recipe #4390
Ingredients
- 1 1/2 pounds ground beef (or can use 1 pound ground beef and 1/2 pound Italian sausage meat)
- 2 medium onions, chopped
- 8 large garlic cloves, minced (the more garlic, the better!)
- 1 teaspoon dried thyme (rubbed)
- 1 to 2 jalapeno peppers, sliced into rings or chopped
- 1 (28 ounce) can whole tomatoes, with juice (chop the tomatoes)
- 2 cups water
- 3 (10 ounce) cans consomme soup (for best flavor do not substitute beef broth)
- 1 (10 ounce) can condensed tomato soup, undiluted
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf (or 2 medium)
- 1/2 cup regular barley (not pearl barley)
- Seasoned salt and fresh ground black pepper, to taste
- 3 large carrots, finely diced (added in the last hour of cooking time)
How to Make
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Step 1: In a Dutch oven or pot cook the ground beef with onion until no longer pink. Drain fat. Continue cooking until the beef is browned (about 12 minutes). Add in the garlic, thyme and jalapenos; cook stirring about 3-3 minutes.
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Step 2: Add in all remaining ingredients except the diced carrots; bring to a boil stirring. Reduce heat to low and simmer partially covered for 30 minutes. After 30 minutes of cooking add in the diced carrots then season with more salt and pepper. Continue cooking for another 1 1/2 hours or until barley is cooked.