
An easy recipe, this soup is made with ground beef, carrots, onion, celery and peppers. It is very adaptable as you can see by the substitutions I made. It makes lots so share with a friend or freeze for another meal.
Hamburger Barley Vegetable Soup
INGREDIENTS:
- 1 1/2 lb. ground beef (I only had 1/2 lb and it is still good)
- 6 c. water (I used 1 can of beef stock and added enough water to make 6 cups)
- 3 beef bouillon cubes
- 2 c. sliced carrots
- 1 1/2 c. coarsely chopped onions
- 1 1/2 c. coarsely chopped celery
- 1/2 c. coarsely chopped green pepper (I substituted 1/2 of a small cabbage, chopped)
- 1/3 c. barley (I substituted cooked pasta)
- 1 tsp. salt
- 1/8 tsp. pepper
- 28 oz. can whole tomatoes, undrained and broken up
- 8 oz. tomato sauce
- 2 bay leaves
- 1/4 c. ketchup
DIRECTIONS:
In 5 quart Dutch oven, brown ground beef and drain. Add all other ingredients, bring to boil. Reduce heat, cover and simmer 1 hour or until vegetables are tender. Remove bay leaves.
Recipe states it yields 10 (1 1/2-cup) servings and it is even better the next day.
Plenty to share or freeze.
NOTE: if substituting pasta for the barley, cook it in a separate pot of boiling water. When done, drain and add the cooked pasta to the soup at the end of the soup cooking time so the pasta doesn’t get mushy.
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Good winter warmer food!
Thank you for stopping by my blog, it is always so nice to hear from you! Thank you also for your very kind thoughts…..
now I have to run, as I am off to make this soup. Yummy! : )
What a coincidence! I made the same soup today ~ only I used ham instead of hamburger ~ because that is what I had. We don't have snow but it is a great day for soup anytime!
Enjoy yours!
Blessings!
Soup & snow……perfect!