Beef Barley Soup

I cut out this recipe from the Houston Chronicle in February of 2000 and just cooked it for the first time this month. It was delicious!

In a soup pot over medium heat saute:
1 lb. lean ground beef
1 cup chopped onion
1 Tbsp minced garlic

Drain off fat and add:
6 cups beef stock
1/2 cup uncooked barley


Simmer for 15 minutes, stirring occasionally. Add:
1/2 cup diced turnip
1/2 cup diced carrot
1/2 cup diced peeled potato
2 tsp tomato paste
1/2 tsp dried thyme
2-3 dashes black pepper

Stir to blend. Simmer covered for 30 minutes. Season with salt and serve with crusty bread.