1/2 lb. ground beef or ground turkey or tofu
1/2 cup chopped onion
1/2 cup chopped celery
1 18oz can tomato juice (2 1/4 cups)
1/2 cup water
1 t salt
1 1/2 t chili powder
1/4 t peppe
1/4 cup uncooked barley
In 3 quart saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients, heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.
Works well in the crock pot.
I double this recipe as it keeps really well - great to heat up the next day for lunch.
