I never fancied myself much of a soup person. You probably won’t see me ordering it at a restaurant and you will rarely catch me making them at home. Wait a second… what are you doing at my home? I didn’t invite you!
Anyways. Yeah. Don’t like soup much. But, as everything on this blog does, it has a special sentimental place in my heart. This one is incredibly easy and is extremely hearty. With all of those vegetables and the delicious barley, there is nothing wimpy about this soup. Technically you wouldn’t even need the veggie ground round in this to make it a filling meal. Now I have lunch for the week!
1 package of Yves veggie ground round
1 medium onion, diced
1 28 oz. can diced tomatoes
2 c. water
3 cans consomme
1 can tomato soup
4 carrots, chopped into 1/4 inch thick circles
3 sticks celery, chopped into 1/4 inch pieces
2 tbsp. fresh parsley, chopped
1 bay leaf
1/2 tsp. thyme
8 tbsp. barley
Heat a splash of olive oil into a medium sized frying pan. Cook onions and ground round in the pan until the onions are softened and the ground round starts to brown.
Combine all of the ingredients in a large pot. Simmer covered for at least 2 hours.
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