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1 onion, finely chopped
In a Dutch oven, brown the onions and celery. Add the beef, stir and cook until it is no longer pink, breaking up the large clumps.
Add the rest of the ingredients and let simmer with the lid on for approximately 2 hours. Stir occasionally.
Poster's Notes:
She once took some of this soup to a bring-your-own-supplies school camping trip. When the other campers saw what she had brought they thought it looked disgusting. But they were all begging for some when they came back from a hike in the rain and all they had to face were the peanut butter sandwiches they had brought for themselves.
Taste the soup before adding extra salt. If I remember correctly, it may not need any extra.
Posted by Karen Gall
Nutritional Info Per Serving: N/A
3 to 4 celery ribs, finely chopped
1-1/2 lbs. lean ground beef
1 can stewed tomatoes
3 cups water
3 cans beef broth or consomme
1 can tomato soup
4 carrots, chopped
1 bay leaf
1 tsp. thyme
8 tbsp. pearl barley
Salt and pepper to taste
My daughter just phoned and asked me for this recipe. Her Girl Guide leader used to make this every time they would go on a camping trip. It makes a LOT of soup and it is very hearty after a cold, damp (Girl Guide) hike or on a frosty winter evening.