Taste of Home
Potato-Beef Barley Soup
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 12 servings (4 quarts).
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.
Ingredients
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1-1/2 pounds lean ground beef (90% lean)
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1 large green pepper, chopped
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7 cups water
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1 package (32 ounces) frozen cubed hash brown potatoes
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1 can (28 ounces) crushed tomatoes, undrained
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2 tablespoons reduced-sodium soy sauce
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2-1/2 teaspoons garlic powder
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2-1/2 teaspoons dried thyme
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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1 package (16 ounces) frozen cut green beans
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1/2 cup quick-cooking barley
Directions
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1.
In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain.
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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.
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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.
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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