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Potato-Beef Barley Soup Recipe

Potato-Beef Barley Soup Recipe photo by Taste of Home

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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

This recipe is:

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Potato-Beef Barley Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 12 Servings

10 30 40

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. Yield: 12 servings (4 quarts).

Nutritional 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.

Originally published as Potato-Beef Barley Soup in Healthy Cooking October/November 2012, p29

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Potato-Beef Barley Soup

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Reviewed on Feb. 26, 2013 by bjsilve0

Have many beef barley soup recipes but with the addition of the potato, I just had to try it. It is now a favorite that we will make often. It is just wonderful!!!

Reviewed on Jan. 01, 2013 by kaelinhrse

I have made this soup several times. I am a former soup-hater, but this has reformed my tastes. I use ground turkey instead of the beef and add extra barley at my husband's request. This soup is also guest-approved and I wouldn't hesitate to serve it to company again.

Reviewed on Oct. 14, 2012 by bizzyb

I made this as directed (except my pepper was red because we like them better, and skipped the salt in everything), and it was really good. The only change I will make is to use half the potatoes and twice the barley.