Vegetable, Hamburger and Barley Soup

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

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

Directions

  1. 1 In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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