Barley ‘N Hamburger Soup




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.