Print

Barley 'N Hamburger Soup

Have ingredients on hand for a fast meal.
Servings 18 cups
Prep Time

Ingredients

  • 2 cups Water
  • 1 cup quick pearled barley
  • dash salt
  • 1 1/2 pounds Lean ground beef
  • 1 cup frozen chopped onion
  • 2 teaspoon 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

Instructions

  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.

Recipe Notes

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