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A Snowy Weekend and Hamburger Barley Vegetable Soup

By Lorraine

An easy recipe, Hamburger Barley Vegetable Soup is made with ground beef, carrots, onion, celery and peppers. Make with barley or substitute with small pasta. It makes lots so share with a friend or freeze for another meal.
The snow has started and we are ready! A pot of Hamburger Barley Vegetable Soup will keep us warm and happy. It is a recipe from one of my old Pillsbury cook booklets and it is a great everyday soup. I love the barley in this recipe but today I wanted to substitute pasta.

An easy recipe, Hamburger Barley Vegetable Soup is made with ground beef, carrots, onion, celery and peppers. Make with barley or substitute with small pasta. It makes lots so share with a friend or freeze for another meal.

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.

 An easy recipe, Hamburger Barley Vegetable Soup is made with ground beef, carrots, onion, celery and peppers. Make with barley or substitute with small pasta. 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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Filed Under: Recipes, Soups & Stews

Comments

  1. Janice says

    February 6, 2010 at 9:05 pm

    Good winter warmer food!

    Reply
  2. La Donna Welter says

    February 6, 2010 at 12:57 pm

    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! : )

    Reply
  3. Lady Farmer says

    February 6, 2010 at 3:33 am

    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!

    Reply
  4. marie says

    February 6, 2010 at 2:12 am

    Soup & snow……perfect!

    Reply

Trackbacks

  1. Honey Cornbread Muffins | Grateful Prayer | Thankful Heart says:
    February 11, 2018 at 2:11 pm

    […] fare is the menu after all of the overindulgence through the holidays. Today it was a hot bowl of Hamburger Barley Vegetable Soup and these tasty little corn muffins from Patrick and Gena Neely. They are sweet and moist and if […]

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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