Easy Hamburger Soup Recipe

Easy Hamburger Soup Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Easy Hamburger Soup Recipe

Prep: 10 min. Cook: 1-1/4 hours

Yield: 8 Servings

10 75 85

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 in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8 servings.

Nutritional 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.

Originally published as Easy Hamburger Soup in Light & Tasty August/September 2006, p28