1/2 lb. lean ground beef 1 c. chopped celery 1 c. chopped onion 6 c. ready-to-serve beef broth 1 pkg. (1.34-oz.) hot and sour soup mix 1 can (16 oz.) petite diced tomatoes 1 can (15 oz.) black beans, rinsed and drained 3/4 c. quick cook barley 4 eggs
What to do:
1. Cook ground beef, celery and onion in medium saucepan over medium heat for 6 to 8 min. or until beef is no longer pink and vegetables are tender. Pour off drippings, if necessary. Add broth, soup mix, tomatoes, black beans and barley. Cook, covered, over low heat stirring occasionally until barley thickens, about 8 min. 2. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, Slip egg into simmering soup. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 min. Do not stir. 3. Ladle soup into bowls and top each with a poached egg. Serve immediately.
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