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Editor’s note: This is an updated version of an article originally posted February 2010 with better photos and additional information.
An easy recipe, hamburger and veggie soup is made with ground beef, carrots, onion, celery and peppers. It makes lots so share with a friend or freeze for another meal.
How to make Hamburger Barley Vegetable Soup
Coarsely chop 1 1/2 cups of both celery and onions, 1/2 cup green bell pepper and slice 2 cups of carrots.
Add the ground beef to a 5-quart Dutch oven.
Cook over medium heat, stirring to break up the meat, until browned and cooked through.
Drain the fat from the ground beef and return the meat to the pot.
Add the 20-ounce can of tomatoes, the 8-ounce can of tomato sauce, 1 teaspoon salt, 1/8 teaspoon pepper, 2 bay leaves, 1/4 cup ketchup, 1/3 cup barley, and the chopped veggies.
Pour in the water and add bouillon (or substitute the water and bouillon with beef stock).
Bring to a boil. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally, until vegetables are tender.
If you are using pasta instead of the barley, cook it separately according to package directions, drain and add it to the soup at the end of its cooking time. Remove the bay leaves.
Hamburger Barley Vegetable Soup
- 1 1/2 pounds ground beef
- 6 cups water (see recipe note below)
- 3 beef bouillon cubes
- 2 cups sliced carrots
- 1 1/2 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped celery
- 1/2 cups coarsely chopped green pepper
- 1/3 cups barley (you can substitute 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 cup ketchup
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.
- Sometimes I substitute beef broth or stock for the water and bouillon cubes.
- 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. 3/4-1 cup of smallish-sized, dry noodles or pasta is a good amount to use.
- If you prefer your soup without tomato chunks, substitute crushed tomatoes for the whole.
Soup Serving suggestions
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