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Potato-Beef Barley Soup

 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 ground beef
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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.

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Potato-Beef Barley Soup (continued)

Directions (continued)

  • 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.