Ingredients for Vegetable Beef Barley Soup
- Lean Ground Beef
- 1 large onion, chopped
- Garlic Clove
- Frozen Lima Beans
- Frozen Mixed Vegetables
- Coleslaw Mix
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Tomato Juice
- 4 cups beef broth
- Italian Seasoning
- 1 cup pearl barley (or 1 cup pasta)
- Salt and pepper to taste
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How to Make Vegetable Beef Barley Soup
- In a large pot or Dutch oven, brown 1 lb ground beef, 1 large onion (chopped), and 2 cloves garlic (minced) over medium-high heat. Break up the beef as it cooks.
- Drain off any excess grease.
- Add 4 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped green beans, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes.
- Add 1 cup pearl barley. (Substitute 1 cup of your favorite pasta if desired).
- Continue to simmer for another 20-30 minutes, or until the barley (or pasta) is tender and the vegetables are cooked through. Stir occasionally.
- If the soup becomes too thick, add more broth or water as needed.
- Remove the bay leaf.
- Season generously with salt and pepper to taste. Optional: Add a dash of Worcestershire sauce for extra depth of flavor.
- Let the soup rest for 10-15 minutes before serving. The flavors will meld even more during this time.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
48g
Fat
16g
Carbs
14g
