Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 – 1 lb. lean ground beef or venison
- 3 – 4 cloves garlic, peeled & chopped
- 1 small onion, peeled & chopped (about 1 cup)
- 2 carrots, peeled & chopped
- 4 cups beef broth
- 1 quart (32 oz.) canned tomatoes
- 1 bay leaf
- 3/4 – 1 cup uncooked barley
- 1 teaspoon Greek seasoning
- 1 teaspoon basil
- 1 teaspoon oregano
- About 4 cups thinly sliced cabbage
Instructions
- Heat a nonstick soup pot over medium heat, then add the ground meat and saute, stirring frequently to chop up the meat, until the meat is browned. Strain off any excess fat.
- Make a hole in the center, add the oil (if needed) and then the garlic and onions. Stir and cook the onions and garlic until fragrant, tender and translucent. Add the carrots and saute just a minute or two longer.
- Stir in the broth, tomatoes, bay leaf, barley and seasonings.
- Bring to a boil, then cover, reduce heat to a simmer and cook for 25 – 30 minutes, stirring occasionally, until the barley is tender. Add the cabbage after 10 – 15 minutes of cooking time and cook (covered) until both the barley and cabbage is tender. Add water (or broth) as needed if the soup is too thick.Taste and add seasonings, salt or pepper as desired.
Notes
For a gluten free version, use rice in place of barley and shorten the cooking time to about 20 minutes.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: About 1 cup
- Calories: 178