Hamburger Barley Vegetable Soup

Susan Bickta

By
@souxie

This soup is quick, easy and HEARTY! So thick, and loaded with vegetables, you really may want to eat it with a fork! I love barley, so I always add extre to this tasty soup to make sure it is good and thick, like a stew!


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Serves:

6-8

Prep:

5 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 1/4 lb
ground chuck
1 small
onion, diced
1 small
green bell pepper, diced
1
envelope beef flavoring (from a 2.82 ounce box)
1
20 ounce can crushed tomatoes (or tomato puree)
1
14.5 ounce can diced tomatoes, undrained
1
12 ounce bag frozen mixed vegetables
1
14 ounce can beef broth
1/2 c
quick cooking barley

Directions Step-By-Step

1
In a large Dutch oven oner medium heat, cook the ground chuck until it looses it's pink color. Drain and add the onion and green pepper. Cookk for an additional 5 minutes.
2
Add the beef flavoring and mix well. Add the crushed tomatoes and diced tomatoes. Stir and bring to a simmer.
3
Add the mixed vegetables and beef broth. Stir and bring to a simmer. Let cook for 5 minutes and add the barley.
4
Return to simmer, lower heat, cover and cook for an additional 10-15 minutes or until barley is cooked through, stirring often.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy