Hamburger-Barley Soup

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17 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
about 13 cups
Prep:
30 mins
Cook:
20 mins
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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)
    Per serving:
  • 237 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 4 g monounsatured fat),
  • 54 mg chol.,
  • 990 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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