Beef Barley & Vegetable Soup

Easy, cheap, and delicious. Homemade soup doesn’t get any better!

Beef Barley & Vegetable Soup

Better than anything that comes out of a can, and almost as cheap
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 234 kcal

Ingredients
  

  • ¾ lb ground beef
  • ½ cup barley
  • 1 bay leaf
  • 2 Tbs minced onion ((dried))
  • 4 cups beef broth (divided)
  • 6 oz frozen vegetables ((half of a 12-oz bag))

Instructions
 

  • In a 2-quart saucepan, brown the ground beef until it is cooked. Drain any excess fat.
  • Add the barley, bay leaf, minced onion, and two cups of the beef broth.
  • Bring to a boil, then reduce to a simmer, cover, and cook until the barley is tender, approximately 30 minutes.
  • When the barley is tender, remove the bay leaf, add the remaining broth and the frozen vegetables.
  • Bring back up to a simmer and cook until the vegetables are tender. Season to taste and serve.

Notes

In place of minced onions, you can use a small onion, chopped fine.
Nutrition Facts
Beef Barley & Vegetable Soup
Amount per Serving
Calories
234
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
40
mg
13
%
Sodium
 
649
mg
28
%
Potassium
 
396
mg
11
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
15
g
30
%
Vitamin A
 
1444
IU
29
%
Vitamin C
 
4
mg
5
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

What does a 2000 calorie diet mean?

Keyword barley, frozen vegetables, ground beef
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