Hearty Vegetable Barley Soup Recipe

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Hearty Vegetable Barley Soup

Mrs B


★★★★★ 1 vote


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