I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
Potato-Beef Barley Soup
Potato-Beef Barley Soup
Prep Time
10 min
Cook Time
30 min
Yield
12 servings (4 quarts)
Ingredients
- 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
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 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.
Nutrition 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.
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