Hamburger Barley Vegetable Soup

5.0(6)

From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. This recipe was from Margaret Peterson.

by BeccaB3c·published 2005-06-12

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Lunch/Snacks

Servings

8 serving(s)

Total time

1h 25m

prep 25 min

Calories / serving

107 kcal

Ingredients (16)

serves

1 1/2 lbs lean ground beefground-beef
6 cups waterwater
3 beef bouillon cubes or 3 teaspoons instant beef bouillon
2 cups sliced carrotscarrot
1 1/2 cups coarsely chopped onionsonion
1 1/2 cups coarsely chopped celerycelery
1/4 cup ketchupketchup
1/2 cup coarsely chopped green pepperbell-pepper
1/2 cup barleybarley
1/2 teaspoon basilbasil
1 teaspoon saltsalt
1/8 teaspoon pepperpepper
2 bay leavesbay-leaf
1/4 cup parsley (optional)parsley
28 ounces tomatoestomato
8 ounces tomato saucetomato-sauce

Instructions (2 steps)

01Brown ground beef, drain fat.
02Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender.

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Rich recipe — supports nutrition-aware planning.