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

Potato-Beef Barley Soup Recipe

Publisher Photo
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

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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 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.

Directions

  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

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.

Reviews for Potato-Beef Barley Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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.

MY REVIEW
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!!!

MY REVIEW
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.

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT