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Potato-Beef Barley Soup

The hash browns are an unexpected and flavorful twist in this vegetable barley soup. I have added a can of corn or red and yellow peppers for added color. —Kendra McKenzie, Fredericktown, Ohio

12 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

1-1/2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large green pepper, chopped
7 cups water
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (28 ounces) crushed tomatoes, undrained
2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons garlic powder
2-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 package (16 ounces) frozen cut green beans
1/2 cup quick-cooking barley

Directions

In a Dutch oven coated with cooking spray, cook beef and green pepper
over medium heat until meat is no longer pink; drain.
Stir in the water, potatoes, tomatoes, soy sauce, garlic powder,
thyme, salt and pepper. Bring to a boil. Reduce heat; cover and
simmer for 10-15 minutes or until potatoes are tender.
Return to a boil; stir in beans and barley. Reduce heat; cover and
simmer for 10-12 minutes or until beans and barley are tender.
Remove from the heat; let stand for 5 minutes.

2 of 2

Potato-Beef Barley Soup (continued)

Directions (continued)

Yield: 12 servings (4 quarts).

Nutrition Facts: 1-1/3 cups equals 217 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.