This wholesome soup is perfect for cold, snowy nights and makes great leftovers for lunches. I simmered mine low for about 45 minutes on the stove in a large, old army stockpot because I didn’t have much time, but this soup would work well in the crockpot, too.
Elk Barley Soup
Makes 6 servings
- 1/2 lb. ground elk
- 1/2 c chopped onion
- 1 garlic clove, minced
- 4.5 c. water
- 1/2 c Medium Pearled Barley, uncooked
- 1 can (14.5 oz.) diced tomatoes
- 1/2 c sliced celery
- 1/2 c sliced carrots
- 1/2 c green beans
- 1/4 c canned corn (totally optional, I needed to use it up)
- 1 can consomme beef broth
- 3 slices cooked bacon, diced
- 1/2 tsp. basil
- 1 tsp. bay leaves, crushed OR 1 bay leaf whole
1. Brown meat in a frying pan, add in onion and garlic and cook until vegetables are tender.
2. Add meat mixture into stockpot or crockpot and add remaining ingredients. Simmer on the stovetop for 45 minutes- 1 hour, OR cook in crockpot on LOW 4 hours.
3. You can add more water if soup becomes too thick from the barley absorbing the liquid, although I did not need to.