Search
by Ingredient

Hamburger Barley Vegetable Soup

StarStarStarEmpty starEmpty star

Submitted by jasoncates

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G GROUND BEEF
6 1.4
CUPS L WATER
3 15
TEASPOONS ML BEEF STOCK
instant
2 473
CUPS ML CARROTS
sliced
1 ½ 355
CUPS ML ONIONS
coarsely chopped
1 ½ 355
CUPS ML CELERY
coarsely chopped
½ 118
CUP ML GREEN BELL PEPPERS
coarsely chopped
79
CUP ML PEARL BARLEY
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 2
EACH EACH BAY LEAVES *
¼ 59
CUP ML KETCHUP
28 809.2
OUNCES ML/G TOMATOES
undrained
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 634g (22.4 oz)
Amount per Serving
Calories 400 42% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 683mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 62g
Vitamin A 162% Vitamin C 60%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe