Vegetable Beef Barley Soup is a very hearty and makes for a satisfying dinner. It is great with ground beef or leftover roast. I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Is there anything better than a bowl of hearty soup with a grilled cheese on a cold winter day? In my opinion, no! This soup is packed full of vegetables so I don’t feel guilty at all pairing it with a warm grilled cheese. I hope you find it as satisfyingly as we do!
Stove Top
Recipe serves: 5
Serving size: 1.5 cups
Total time: 45 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
bay leaf
-
dried basil
-
beef bouillon granules
Grocery
-
1 bulb of garlic
-
1 medium onion
-
1 celery stalk
-
1 pound carrots
-
1 can diced tomatoes 14.5 oz
-
1 pound ground beef
-
1 box quick cooking barley
-
2 bags frozen mixed vegetables 10 oz
Tip from Me
You can freeze 1/2 the pound of ground beef and use it in the following recipes:
Let's prep!
| 1/2 pound Ground beef |
| 5 cups of water |
| 1 can diced tomatoes 14.5 oz. |
| 1 small onion |
| 1 celery rib |
| 1 medium carrot |
| 2 teaspoon beef bouillon granules |
| 1 bay leaf |
| 1 garlic clove minced |
| 1 teaspoon salt |
| 1/2 teaspoon dried basil |
| 1 teaspoon pepper |
| 2 cups frozen mixed vegetables |
| 3/4 cup quick cooking barley |
- Gather all of your ingredients and measuring tools
- Chop 1 small onion (1/2 cup)
- Thinly slice 1 celery rib
- Thinly slice 1 medium carrot
- Mince 1 garlic clove
Let's cook!
- Complete prep from prep tab above.
- Sauté in a dutch oven until beef is no longer brown:
- 1/2 pound ground beef
- onion
- celery
- carrot
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Drain the beef and add the garlic for 1 minute.
- Add the following to the pot and bring to a boil for 15 minutes, covered:
- 5 cups of water
- 1 can diced tomatoes 14.5 ounces, undrained
- 2 teaspoons bouillon granules
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Stir in 2 cups of mixed vegetables and barley and bring back to a boil.
- Add 3/4 cup barley and cook for 10 to 15 minutes until tender.
- Remove bay leaf. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
