Sweet Potato Beef Barley Soup

1. 1

   Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.

2. 2

   While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.

3. 3

   Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.

4. 4

   Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.

5. 5

   Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.

6. 6

   Serve with fresh bread and butter.

7. 7

   ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.

* Per serving · 4 servings · Values may vary.

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