1 pound lean ground sirloin
˝ c. chopped onion
2 medium carrots, sliced
2 cloves garlic, shopped
4 ˝ c. beef broth
1 c. uncooked pearl barley
1 can (6-oz) tomato paste
2 T. chopped fresh parsley
˝ t. each salt and pepper
2 c. (10 –oz) fresh or thawed frozen corn
kernels
5 ounces fresh green beans, trimmed and cut into
1-inch pieces
1 c. fresh or thawed frozen green peas
In a large deep, non stick skillet over
medium-high heat, cook the beef, onion, carrots and garlic, about 4
minutes. Drain off fat. Stir in broth, barley, tomato paste,
parsley, salt and pepper. Bring to a
boil, reduce heat, cover and simmer 1 hour or until barley is tender, adding up
to 1 ˝ c. water if mixture seems dry or thick.
Add corn, beans, peas, cover and cook 15 minutes or until beans are
tender.