Ground beef, vegetables and barley, a very hearty, warming, chowder for this wintertime freeze.



1 lb. lean ground beef (80/20) is what I use.

1 cup diced carrots

1 cup diced celery

1 cup diced onion

2 cups of diced potatoes

1/2 cup of barley

2 cups of tomato sauce

3 cups of water

1 t. salt

1/2 t. pepper

2 beef bullion cubes or you can use 2 t.beef soup base if you have it. I like L B Jamison

00045454002637 full Paulas Recipes: Vegetable Beef Chowder



Brown ground beef in a heavy bottom 8 quart stock pot, add all other ingredients and cook at a low, simmering, boil for about an hour and a half or until vegetables and barley are tender but not mushy. Check and stir frequently so chowder doesn’t stick and scorch the bottom of the pan. If you see it sticking, lower heat.




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