Hamburger Barley Vegetable Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 6 | cups |
water
|
|
| 3 | teaspoons |
beef stock
instant |
|
| 2 | cups |
carrots
sliced |
|
| 1 ½ | cups |
onions
coarsely chopped |
|
| 1 ½ | cups |
celery
coarsely chopped |
|
| ½ | cup |
green bell peppers
coarsely chopped |
|
| ⅓ | cup |
pearl barley
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
ketchup
|
|
| 28 | ounces |
tomatoes
undrained |
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1.4 | l |
water
|
|
| 15 | ml |
beef stock
instant |
|
| 473 | ml |
carrots
sliced |
|
| 355 | ml |
onions
coarsely chopped |
|
| 355 | ml |
celery
coarsely chopped |
|
| 118 | ml |
green bell peppers
coarsely chopped |
|
| 79 | ml |
pearl barley
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
ketchup
|
|
| 809.2 | ml/g |
tomatoes
undrained |
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
In 5 quart Dutch oven, brown ground beef, drain.
Stir in remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer 1 hour or until vegetables and barley are tender.
Remove bay leaves.
