Beef-Barley Soup

Since our weather in the pacific northwest has decided to make a visit back to winter temperatures it seems like the perfect time for warm bowl of soup. I made this one while the kids were at their dad's house so it is a small batch (2 servings) but would be easy to increase if desired. It is nice and meaty a reminiscent of chili, perfect to curl up with on a cold winter night. In this recipe you will find that I add the seasonings to the meat and onion and cook it for about a minute before I add the liquid to the pan. I feel that this really develops the flavor much better than adding later especially the cumin really benefits.

Beef-Barley Soup

1/2 pound ground beef
1/2 cup chopped onion
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt (or to taste)
freshly ground pepper to taste
1/4 cup chopped celery
2 1/4 cups tomato juice
1/2 cup water
1/4 cup barley
bay leaf
Brown the ground beef and onion in a 3 quart saucepan until cooked through, add the chili powder, cumin, salt and pepper stir and cook about a minute. Add remaining ingredients and heat to a boil. Reduce heat cover and simmer for an hour  until the barley is cooked. Remove the bay leaf and serve.

Serves 2