Hearty Vegetable Beef Barley Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.3
  • Total Fat: 1.9 g
  • Cholesterol: 11.2 mg
  • Sodium: 377.0 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Hearty Vegetable Beef Barley Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    1/2 lb. 93% lean ground beef
    1/2 c. onion or shallots, chopped
    1 clove garlic, minced
    7 c. water
    1 large can whole unsalted tomatoes, chopped into smaller pieces (undrained)
    1/2 c. barley
    1/2 c. celery, sliced
    1/2 c. carrots, sliced
    2 beef bouillon cubes
    1 T. basil
    1 bay leaf
    1 9-oz package frozen mixed vegetables (I used 2 c. frozen lima beans, 0.5 c. frozen peas, and 2 ears worth of frozen corn off the cob)
    1 t. salt
    .5 t. black pepper


Makes 12 1-cup servings. In a 4-quart saucepan or Dutch oven, brown meat. Add shallot (or onion) and garlic, cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat, simmer 40-50 minutes, stirring occasionally. Add frozen vegetables; cook about 20 minutes or until vegetables are tender. Season with salt & pepper. Additional water may be added if soup becomes too thick upon standing.

Number of Servings: 12

Recipe submitted by SparkPeople user KKELLY01.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.