Vegetable, Hamburger and Barley Soup

Ground beef and garden vegetables swim with barley and garlic-pepper in this savory broth-based soup.

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  • prep time 0 min
  • total time 45 min
  • ingredients 12
  • servings 16
 

Ingredients

2
lb. lean (at least 80%) ground beef
2
cups chopped onions (4 medium)
4
cups purchased shredded cabbage (from 16-oz. pkg.)
2
cups thinly sliced celery (about 4 stalks)
1 1/2
cups uncooked quick-cooking barley
1
(1-lb.) pkg. Green Giant™ Frozen Mixed Vegetables
5
(14.5-oz.) cans stewed tomatoes, undrained
2
(32-oz.) cartons beef broth
2
tablespoons Worcestershire sauce
1 1/2
teaspoons seasoned salt
1
teaspoon garlic-pepper blend
1/2
teaspoon dried thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • 2 Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook 20 to 30 minutes or until vegetables and barley are tender, stirring occasionally.
  • 3 Spoon 5 1/3 cups of the soup into each of four 6-cup freezer/microwave containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  • 4 Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.
  • 5 To heat refrigerated or thawed soup, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual soup bowls.
  • 1 In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • 2 Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook 20 to 30 minutes or until vegetables and barley are tender, stirring occasionally.
  • 3 Spoon 5 1/3 cups of the soup into each of four 6-cup freezer/microwave containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  • 4 Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.
  • 5 To heat refrigerated or thawed soup, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual soup bowls.

EXPERT TIPS

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Expert Tips

Vary the seasoning in this soup to suit your taste. Dried basil or marjoram can be substituted for the thyme, and regular salt could be used instead of the seasoned salt. If you don’t have the garlic-pepper blend, use 1/2 teaspoon each of pepper and garlic powder.

If you place the soup in plastic freezer bags, freeze the bags on a cookie sheet first, otherwise the bags can get stuck in the wire freezer rack.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
230
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
35mg
35%;
Sodium
1070mg
1070%;
Total Carbohydrate
31g
31%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
32%;
Vitamin C
20%;
Calcium
8%;
Iron
16%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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