Vegetable beef barley
Recipe by Karyn Johnson
1 lb ground beef or ground turkey
3 cloves garlic, minced
1 cup diced onion
2 cups diced celery
2 cups sliced carrots
1 bag coleslaw or 1/2 a small cabbage, shredded
12 cups beef broth
28 oz can diced tomatoes
1 tsp dried basil
2 bay leaves
Cajun seasoning to taste
Fresh ground pepper
1 cup barley, rinsed
1 can corn
1 1/2 cups frozen petite peas
1 tsp fresh parsley, chopped
1. In a large stock pot or Dutch oven, brown ground beef or ground turkey with minced garlic and diced onions. Add celery, carrots and cabbage, sauté until somewhat tender.
2. Add beef broth, tomatoes, basil, bay leaves, Cajun seasoning and pepper, bring to a boil.
3. Add rinsed barley, simmer for 45 minutes to an hour, or until barley is tender.
4. Remove bay leaves, add can of corn, frozen petite peas and fresh parsley.
5. Taste and adjust seasoning.
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