Ingredients for Barley Burger Main Course Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced fresh mushrooms
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes, with their juice
- 1 (16 ounce) package frozen mixed vegetables
- 2 cups beef consomme
- 4 cups water
- 1 cup barley (pearled or hulled)
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 1 teaspoon pepper, salt to taste
- fresh parsley or chives, for garnish (optional)
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How to Make Barley Burger Main Course Soup
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes). Stir in 2 cloves garlic, minced, and 8 ounces of sliced mushrooms. Cook for 1 minute more.
- Meanwhile, brown 1 pound of ground beef (or 1 pound beef sirloin, cut into 1-inch cubes) in a separate skillet over medium-high heat. Drain off any excess grease.
- Add the browned beef to the onion mixture in the pot.
- Stir in 1 (28 ounce) can of crushed tomatoes with their juice, 2 cups of beef consommé, 4 cups of water, 1 cup of barley (pearled or hulled), 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon white vinegar, 1 teaspoon black pepper, and 1 (16 ounce) package of frozen mixed vegetables.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
- Taste and adjust seasonings as needed before serving. Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
13g
Carbs
8g
