Hearty Vegetable Barley Soup Recipe

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Hearty Vegetable Barley Soup

Mrs B


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1/2 lb
lean ground beef
1/2 c
chopped onion
garlic cloves, minced
7 c
16 oz
no salt added tomatoes, undrained, chopped
1/2 c
1/2 c
sliced celery
1/2 c
sliced carrots
beef bouillon cubes
1 tsp
bay leaf
1/4 tsp
black pepper
9 oz
frozen mixed vegetables


1In 4-quart saucepan or dutch oven, brown ground beef.

2Add onion and garlic.

3Cook until onion is tender; drain.

4Add remaining ingredients except frozen vegetables.

5Bring to a boil.

6Reduce heat to low; cover.

7Simmer 40 minutes, stirring occasionally.

8Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender.

9Add additional water if soup becomes too thick upon standing.

10NOTE: To use quick barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups.

11Cook ground beef, onion and garlic as directed above.

12Add remaining ingredients including frozen vegetables.

13Bring to a boil.

14Reduce heat to low; cover.

15Simmer 15 to 20 minutes or until vegetables and barley are tender.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy