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Hamburger & Barley Soup

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Recipe

 

Yield

servings

Prep

15 min

Cook

60 min

Ready

75 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
preferably lean
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1 cup celery
diced
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1 cup carrots
diced
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1 cup cabbage
sliced
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1 small onions
diced
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4 cups beef stock
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1 ½ cups italian plum (roma) tomatoes
canned, undrained
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cup pearl barley
uncooked
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1 teaspoon thyme
dried
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½ teaspoon basil
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1 cup garlic
chopped
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1 ½ teaspoons brown sugar
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1 ½ teaspoons balsamic vinegar
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1 teaspoon worcestershire sauce
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
preferably lean
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237 ml celery
diced
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237 ml carrots
diced
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237 ml cabbage
sliced
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1 small onions
diced
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946 ml beef stock
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355 ml italian plum (roma) tomatoes
canned, undrained
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79 ml pearl barley
uncooked
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5 ml thyme
dried
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2.5 ml basil
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237 ml garlic
chopped
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7.5 ml brown sugar
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7.5 ml balsamic vinegar
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5 ml worcestershire sauce
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1 x black pepper
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 574g (20.2 oz)
Amount per Serving
Calories 46936% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 642mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 25%
Sugars g
Protein 75g
Vitamin A 122% Vitamin C 52%
Calcium 16% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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