Hamburger Barley Soup

Step 1

Heat 1 tablespoon of olive oil in a 6-quart Dutch oven set over medium high heat.  Add the hamburger and cook until all the pink is gone, roughly 5 minutes.  Make sure to break up the meat into smaller pieces as it cooks.  Drain off any excess fat, and place the cooked hamburger in a bowl.

Step 2

Add 1 tablespoon of olive oil to the pot and turn the heat to medium high.  Saute the onions, carrots, and celery until soft, roughly 7 minutes.  Add the garlic and cook until fragrant, stirring constantly.

Step 3

Add the cooked hamburger and the rest of the ingredients into the pot.  Stir well and cover.  Bring to a boil, then simmer with the lid on for a total of one hour.  During the last 30 minutes, taste and adjust seasonings if desired.  Leave the lid off for the last 15 minutes.  Remember to remove the two bay leaves before serving.

Step 4

Garnish with a sprinkle of fresh thyme leaves and serve hot.  Note that the soup may thicken when cooled.

Step 5

Start by browning the hamburger on the stovetop and draining the fat.

Step 6

Sauté the vegetables in the same pot.

Step 7

Transfer the cooked hamburger and vegetables to a crock pot, then add the rest of the ingredients.  Stir well and cover.

Step 8

Cook on high for 4 to 6 hours, or on low for 8 hours.

Step 9

Taste and adjust seasonings, if necessary.  Remove the bay leaves before serving.  Sprinkle with fresh thyme leaves for a finishing touch.