Hamburger Barley Vegetable Soup Recipe

Step 1

In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves if chilled overnight and reheated before serving.

Submitted by Isabel Sullivan, Salt Lake City, Utah.

Things You'll Need

  • 1 1/2lb Ground beef
  • 6c Water
  • 3ts Instant beef bouillon
  • 2c Sliced carrots
  • 1 1/2c Coarsely chopped onions
  • 1 1/2c Coarsely chopped celery
  • 1/2c Coarsely chopped green peppr
  • 1/3c Barley
  • 1ts Salt
  • 1/8ts Pepper
  • 2 Bay leaves
  • 1/4c Catsup
  • 1cn (28 oz.)tomatoes, undrained
  • 1cn (8 oz) tomato sauce

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