Hamburger & Barley Soup
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
preferably lean |
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
carrots
diced |
|
| 1 | cup |
cabbage
sliced |
|
| 1 | small |
onions
diced |
|
| 4 | cups |
beef stock
|
|
| 1 ½ | cups |
italian plum (roma) tomatoes
canned, undrained |
|
| ⅓ | cup |
pearl barley
uncooked |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
basil
|
*
|
| 1 | cup |
garlic
chopped |
|
| 1 ½ | teaspoons |
brown sugar
|
|
| 1 ½ | teaspoons |
balsamic vinegar
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
preferably lean |
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
carrots
diced |
|
| 237 | ml |
cabbage
sliced |
|
| 1 | small |
onions
diced |
|
| 946 | ml |
beef stock
|
|
| 355 | ml |
italian plum (roma) tomatoes
canned, undrained |
|
| 79 | ml |
pearl barley
uncooked |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
basil
|
*
|
| 237 | ml |
garlic
chopped |
|
| 7.5 | ml |
brown sugar
|
|
| 7.5 | ml |
balsamic vinegar
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Brown beef in a large saucepan.
Drain off any fat then add celery, carrots, cabbage, onion, beef broth, tomatoes and juice, barley, thyme, basil and garlic.
Cover, bring to a boil then reduce heat and simmer 45 minutes to an hour or until vegetables and barley are just tender.
Remove from heat, stir in brown sugar, vinegar, Worcestershire sauce, salt and pepper.
Check seasoning and serve with plenty of crusty bread or rolls.
