Barley ‘N Hamburger Soup

Barley 'N Hamburger Soup


18 cups


  • 2 cups Water
  • 1 cup quick pearled barley
  • dash salt
  • 1 1/2 pounds Lean ground beef
  • 1 cup frozen chopped onion
  • 2 teaspoons Minced Garlic
  • 4 cans beef broth, fat removed, 14 1/2 ounce
  • 1 can crushed tomatoes with added puree, 28 ounce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 package frozen Italian cut green beans, 9 ounce
  • 1 package frozen baby whole carrots, 9 ounce
  • 1 package fresh Italian parsley, chopped (about 1/4 cup), 1/2 ounce
Have ingredients on hand for a fast meal.


  1. In large saucepan, bring water to a boil; stir in barley and salt. Reduce heat; simmer, coverd, until tender (10-12 minutes). Remove from heat, let stand 5 minutes. In large 7-quart Dutch oven, saute ground beef, onion and garlic until browned; drain. Add next five ingredients; bring to a boil. Stir in barley, green beans and carrots. Reduce heat; simmer 20 minutes. Ladle into bowls; sprinkle with Italian parsley.

Chef’s tip

Tip: Barley can be cooked ahead and stored in refrigerator up to 1 week.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.