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Easy Hamburger Soup

Easy Hamburger Soup
Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. “The recipe is very simple to prepare,” notes Mary Prior of St. Paul, Minnesota.
8 ServingsPrep: 10 min. Cook: 1-1/4 hours

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup water
  • 4 celery ribs, thinly sliced
  • 4 large carrots, halved and thinly sliced
  • 10 whole peppercorns
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 cup quick-cooking barley
  • 1/4 cup minced fresh parsley

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in the tomatoes, broth and water. Add
  • celery and carrots.
  • Place peppercorns on a double thickness of cheesecloth; bring up
  • corners of cloth and tie with kitchen string to form a bag. Add to
  • beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat;
  • cover and simmer for 45 minutes or until vegetables are tender.
  • Return to a boil. Stir in barley. Reduce heat; cover and simmer for
  • 10-12 minutes or until barley is tender. Remove from the heat; stir
© Taste of Home 2013

2 of 2

Easy Hamburger Soup (continued)

Directions (continued)

  • in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8
  • servings.
Nutrition Facts: 1-1/3 cups equals 227 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 762 mg sodium, 20 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
© Taste of Home 2013