GROUND BEEF AND BARLEY SOUP
I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.
GROUND BEEF, SPINACH AND BARLEY SOUP
Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.
Provided by tucker.shawn
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
- Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
- Bring to a boil over high heat.
- Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
- Stir in spinach and cook until spinach starts to wilt.
- Garnish as desired.
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