Ingredients & Directions

1 pound ground sirloin
1 (14-ounce) can fire-roasted tomatoes
1 ½ quarts beef broth
¼ cup barley
4 cups cabbage, shredded
½ cup celery, sliced
1 teaspoon salt
1 onion, chopped
2 potatoes, peeled and diced
2 carrots, diced
1 (15-ounce) can black-eyed peas, rinsed and drained
fresh ground pepper

In a large saucepan, brown the sirloin. Add tomatoes and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Add barley, cabbage, salt, onion, potatoes, celery and carrots. Return to a boil and simmer until barley is tender, about 1 ½ hours. Stir in black-eyed peas and pepper. For thicker soup, use only 1 quart broth.
Yields: 8 servings
Recipe adapted from Souders Studios Soup Book