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Per serving
Calories 550
Fat 23.8g
Protein 25.2g
Carbohydrate 58.7g
Prep Time: 20 minutes
Eating time: 20 minutes
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| Beef Barley Soup with BBQ Corn Muffins
1 lb or 450g 90% lean ground beef
1 onion
2 celery stalks
1 can (10 oz or 284 mL) each of tomato
soup and consommé
2 soup cans filled with water
1 can (14 oz or 398 mL) diced tomatoes
2 cups frozen baby carrots
1 bay leaf
1/4 tsp fresh ground pepper
2 tsp Mrs. Dash Italian Seasoning
1/4 cup pot barley
Serves 4-6
1. The night before brown meat in a large non-stick pan at med-high until meat is no longer pink.
2. While meat is browning chop onion and celery in that order and add to meat pan as you cut. Stir to combine; toss into centre crock of the crockpot.
3. Add the following in this order: tomato soup, consommé, water, diced tomatoes, carrots, bay leaf, pepper, seasoning and barley. Stir to combine and store in fridge overnight.
4. In the morning return centre pot with cover to the outer crock and set on low heat.
5. If you like things spicy add hot chile sauce.
Corn Muffins (approx. 8)
1 cup flour
1/4 cup white sugar
3/4 cup cornmeal
1 Tbsp baking powder
1/4 cup canola oil
3/4 cup 1% milk
1 egg
cooking spray
aluminum foil
1. When you get home preheat BBQ to med (approx. 350º F)
2. Combine flour, sugar, cornmeal and baking powder in a mixing bowl
3. Blend oil, milk and egg with a fork. Add liquid ingredients to dry; stir with fork until mixed. Distribute evenly into sprayed muffin tins 1/2 full.
4. Fold a large piece of heavy duty foil in half shiny side out. Place muffin tin on top of foil and place in preheated BBQ. Close lid.
5. Cook for 10-12 minutes; muffins are ready when toothpick comes out clean.
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