Thursday, February 13, 2014

Hamburger Barley Soup

Being snowed in today calls for a pot of soup on the stove and a cake in the oven!  I love having a pot of soup simmering on the stove all day.  After several pots of Chicken Noodle Soup this winter, I think we're due for a nice, hearty beef soup.  Wanting to use what I have in the freezer, I decided to try making a barley soup using ground beef instead of the beef cubes I usually use.  The result seemed to be a cross between Hamburger Soup and Beef Barley Soup.  So good for this cold day.

Hamburger Barley Soup 

  • 3/4 lb. ground beef 
  • 2 celery ribs, diced 
  • 2 potatoes, diced 
  • 1 onion, diced 
  • 1 tsp. garlic
  • 6 cups beef broth 
  • 1-2 cups water 
  • 2 tsp. Italian Seasoning 
  • 1 bay leaf
  • 2 Tbs. Ketchup
  • 2 Tbs. Worcestershire Sauce 
  • 2 tsp. Chipotle Tabasco Sauce
  • 1/2 tsp. salt 
  • 1/2 tsp. black pepper 
  • 3 cups frozen vegetables 
  • 1/2 cup barley 
  • In a large pot or dutch oven, cook ground beef over medium heat until no longer pink.  Drain grease.  
  • Add the fresh vegetables, stock, water seasonings and sauces.  
  • Bring to boil.  Cover and reduce heat.  
  • Allow to simmer for about 1/2 hour or until the vegetables start to become tender.  
  • Stir in the frozen vegetables and the barley.  
  • Allow to cook for another 30 minutes - 40 minutes.  
  • Remove bay leaf and serve.  
  • I love how easy it is to throw this soup together but did consider how much quicker it would come together if I had used pre-cooked ground beef from the freezer.
  • I used 3/4 lb. of ground beef to help keep the cost down on this soup, like I tend to do with a lot of recipes lately.  But this soup is so full of veggies and barley, you could really just use 1/2 lb. without noticing.

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