Hamburger Barley Vegetable Soup

Susan Bickta


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!


★★★★★ 1 vote

5 Min
1 Hr
Stove Top


  • 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

How to Make Hamburger Barley Vegetable Soup


  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.

Printable Recipe Card

About Hamburger Barley Vegetable Soup

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

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