Barley Beef Soup

 

7 C. Water

3 Beef Bouillon Cubes, Crumbled

1 C. Freeze-Dried Beef Crumbles (sub up to a lb. of fresh ground beef or game meat, browned first; if using fresh, reduce water by 2 C.)

1 ½ C. Dehydrated Vegetables (Recommend: Onion, Carrots, Celery, Bell Peppers)

2 cloves Garlic, chopped, or 1 tsp. Garlic Powder or 2 tsp. dehydrated Garlic Bits

½ C. Barley

Salt & Pepper to Taste (I don’t need extra salt for my taste)

Optional Additional Seasonings, if desired (try oregano, basil and crushed fennel seeds or herbs de Provence or caraway, marjoram and parsley)

Optional: 1 tsp. Mushroom Powder (adds great depth of flavor and umami, if you have it on hand)

1 large Can Crushed or Diced Tomatoes, with their Juice

 

In medium saucepan, bring the water and bouillon cubes to a boil. Add ground beef crumbles and dehydrated vegetables, barley, garlic and any desired seasonings. Cook for about 20 minutes. Check ground beef crumbles and vegetables. If both nearly rehydrated and tender, add the tomatoes, cover, reduce heat and simmer another 10 minutes or so.