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Hamburger-Barley Soup
Ingredients
-
1 1/2
pounds extra lean ground beef
-
2
cups thinly sliced carrot (4 medium)
-
1
cup chopped onion (1 large)
-
1
cup sliced celery (2 stalks)
-
1/2
cup chopped green sweet pepper
-
1
clove garlic, minced
-
3
ounces cans beef broth
-
1
28 ounce can diced tomatoes, undrained
-
1
8 ounce can tomato sauce
-
1/2
cup quick-cooking barley
-
2
bay leaves
-
1
teaspoon Worcestershire sauce
-
1
teaspoon dried oregano, crushed, or 1 tablespoon snipped fresh oregano
-
1/4
teaspoon black pepper
-
1/4
teaspoon salt
-
Fresh oregano sprigs (optional)
Directions
1. In a 5- to 6-quart Dutch oven cook beef, carrot, onion, celery, sweet pepper, and garlic over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in beef broth. Add undrained tomatoes, tomato sauce, barley, bay leaves, Worcestershire sauce, dried or snipped oregano, black pepper, and salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until barley is tender. Discard bay leaves. If desired, garnish with oregano sprigs.
3. Makes 8 servings (about 13 cups)
Nutrition Facts
(Hamburger-Barley Soup)
- Servings Per Recipe 8,
- Calories 237,
- Protein (gm) 19,
- Carbohydrate (gm) 20,
- Fat, total (gm) 8,
- Cholesterol (mg) 54,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 7,
- Vitamin A (IU) 3304,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 990,
- Potassium (mg) 211,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Vegetables () 2,
- Fruit () 1,
- Lean Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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