Hamburger Barley Vegetable Soup Recipes

HAMBURGER BARLEY VEGETABLE SOUP

Steps:

• 1. In a large Dutch oven oner medium heat, cook the ground chuck until it looses it's pink color. Drain and add the onion and green pepper. Cookk for an additional 5 minutes.
• 2. Add the beef flavoring and mix well. Add the crushed tomatoes and diced tomatoes. Stir and bring to a simmer.
• 3. Add the mixed vegetables and beef broth. Stir and bring to a simmer. Let cook for 5 minutes and add the barley.
• 4. Return to simmer, lower heat, cover and cook for an additional 10-15 minutes or until barley is cooked through, stirring often.

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

HAMBURGER BARLEY SOUP

Steps:

• Brown onion in olive oil.
• Add hamburger & brown.
• Add tomatoes, water, bouillon,carrots, celery and bay leaf.
• Bring to a boil.
• Add barley and cook until tender (approximately 45 min for non-instant barley).
• Add beans & heat through.
• Remove bay leaf.
• Note: Can use 3 cans beef consomme & 2 cups water rather than bouillon cubes & water.

HAMBURGER BARLEY VEGETABLE SOUP

Steps:

• Brown ground beef, drain fat.
• Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender.

HAMBURGER BARLEY VEGETABLE SOUP

Steps:

• In 6 quart stock pot, brown ground beef.
• Stir in remaining ingredients.
• Bring to a boil, then reduce heat, cover, and simmer approximately 1 hour.
• Remove bay leaves before serving.
• Keeps well. Easy to reheat.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

GROUND BEEF AND BARLEY SOUP

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.