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Easy Hamburger Soup

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 8 servings.
Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup water
  • 4 celery ribs, thinly sliced
  • 4 large carrots, halved and thinly sliced
  • 1/2 cup quick-cooking barley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley

Directions

  • 1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking the meat into crumbles; drain. Stir in the tomatoes, broth and water. Bring to a boil.
  • 2. Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
  • 3. Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts

1-1/3 cups: 226 calories, 8g fat (3g saturated fat), 53mg cholesterol, 708mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

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