We're big soup eaters in our house. When I first heard New England was getting a little taste of that nice, crisp, cooler fall weather, I put this on the menu! I often use the delay timer on my bread machine and serve this alongside some crusty french bread.
This recipe makes a ton! Soup only tastes better when left in the fridge for a few days so I often use the leftovers for lunches or dinner later in the week. This recipe also freezes well.
You can add whatever vegetables your family likes best. I usually use a bag of frozen mixed vegetables and then chop additional carrots and green beans because my kids prefer them. The first time I made this soup I used vegetable broth and loved the results but you can use whatever you have on hand.
Beef and Barley Soup