Potato-Beef Barley Soup Recipe
Potato-Beef Barley Soup Recipe photo by Taste of Home
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Potato-Beef Barley Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 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

Nutritional Facts

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


  1. In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain.
  2. 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.
  3. 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).
Originally published as Potato-Beef Barley Soup in Healthy Cooking October/November 2012, p29

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Cook_aholic User ID: 797539 194221
Reviewed Jun. 14, 2013

"This is the first review I have ever written where I could almost say "see other reviews" but I made the soup in almost the same manner they did. I used turkey instead of ground beef, skipped the salt in everything, including adding canned tomatoes with no-salt added. I added extra barley and not too many potatoes. I did also add 1/2 c frozen peas because I'm always sneaking in more veggies and I served each bowl with a dollop of sour cream in the middle. It was great."

bjsilve0 User ID: 172187 131641
Reviewed Feb. 26, 2013

"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!!!"

kaelinhrse User ID: 6230696 123111
Reviewed Jan. 1, 2013

"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."

bizzyb User ID: 567911 193153
Reviewed Oct. 14, 2012

"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."

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