Beef Vegetable and Barley Soup Recipe

Name: Beef Vegetable and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. ground round; 1 lg. onion, chopped; 2 lg. cloves, garlic minced; 3 cups cabbage, shredded; 2 lg. stalks celery, sliced; 2 lg. carrots, peeled and sliced; 1/3 cup pearled barley; 1 cup potatoes, peeled and cubed; 5 beef bouillon cubes; 2 tsp. dried thyme leaves; 1 tsp. dried basil leaves; 1 tsp. chili powder; 1 tsp. paprika; 1/2 tsp. dry mustard powder; 2 bay leaves; 1/4 tsp. black pepper; 6 cups water; 1 can stewed tomatoes; Salt, to taste (optional)

Servings: persons

3/4 lb. ground round
1 lg. onion, chopped
2 lg. cloves, garlic minced
3 cups cabbage, shredded
2 lg. stalks celery, sliced
2 lg. carrots, peeled and sliced
1/3 cup pearled barley
1 cup potatoes, peeled and cubed
5 beef bouillon cubes
2 tsp. dried thyme leaves
1 tsp. dried basil leaves
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. dry mustard powder
2 bay leaves
1/4 tsp. black pepper
6 cups water
1 can stewed tomatoes
Salt, to taste (optional)

1
In Dutch oven or large skillet, combine ground beef, onion and garlic.
2
Cook over medium heat, stirring frequently.
3
until beef has changed color.
4
Turn out meat mixture onto large plate lined with paper towels to absorb any excess fat.
5
n large crock pot, combine cabbage, celery, carrots, barley, potatoes, bouillon cubes, thyme, basil, chili powder, paprika, mustard, bay leaves, and pepper.
6
Add beef and onion mixture.
7
Add water.
8
Cover and cook on low 7 to 9 hours or until barley is tender.
9
Add tomatoes.
10
Cook an additional 10 minutes.
11
Add salt, if desired.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 lb. ground round, 1 lg. onion, chopped, 2 lg. cloves, garlic minced, 3 cups cabbage, shredded, and more.

Yes, Beef Vegetable and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vegetable and Barley Soup

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