Beef and Barley Soup

My relationship with beef and barley soup goes back a looooong way. When I was a little girl my parents took me to Disney World and we had breakfast inside Cinderella's castle at King Stefan's Banquet Hall. This was every little girl's dream. I mean, eating inside the castle where Cinderella lives with Prince Charming and getting to meet them both over the course of a delicious lunch consisting of prime rib and yes, that's right, beef and barley soup!? Yes, I was in heaven. 

Fast forward a few years and a friend of mine had her second baby. She remarked on facebook how when she had her first baby she had the most delicious beef and barley soup at the hospital (of all places) and was hoping they would have it again. Luckily, I had a recipe and was able to make some for her and deliver it to the hospital so her wish came true. I couldn't help but think of Cinderella when I delivered that soup. Who besides a new mom deserves to feel like a princess for a day (or two or several)? All it takes is a little bit of comfort food sometimes.

Another reason to love this soup is how easy it is to prepare...in the CROCK POT! Hooray! Just brown up some ground beef with onion then add it to the crock with celery, carrots, barley and a few spices and let it simmer away all day on low. Your house will smell amazing and everything you need for a complete meal is right there in one belly warming pot. I'd say that's the royal treatment for sure.

Beef and Barley Soup

1 lb. (93% lean) ground beef
1 small yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
48 oz. low sodium beef broth
1 (28 oz.) can crushed tomatoes (diced work too)
1/2 c. pearled barley
1 t. dried thyme
1 T. dried parsley
1 bay leaf
2 t. salt
1/2 t. pepper

In a medium skillet over medium high heat cook the ground beef and onion until the beef is no longer pink and is broken up and the onion is translucent. Transfer to a 6 qt. crock pot. Add the carrots, celery, beef broth, tomatoes, barley, thyme, parsley, bay leaf, salt and pepper. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Taste for seasoning and serve!

6 servings (204 calories each serving) according to my calculator on loseit.com