Beef: Mom always uses ground beef instead of cubed beef. I like the convenience of using a pack of frozen mixed vegetable plus it cuts back on prep time!
Barley - I always add extra pearl barley because I love it in soup.
8 Servings
8 Cups beef broth
1 lb cooked ground beef
1 medium onion
1 tbsp Worcestershire saue
1 tbsp italian seasoning
1 tsp garlic powder (or minced garlic)
1 28 oz can of diced tomatoes (796 ml)
3 cups mixed frozen veggies (I use green giant brand of peas, carrots corn and green beans)
1 cup pearl barley
salt and pepper to taste
1. In a large pot, cook the ground beef, onion, Italian seasoning, Worcestershire sauce and garlic until the beef is fully cooked.
2. Transfer the ground beef to a soup pot and add the beef broth, tomatoes, and barley.
3. Bring to a boil for 5 minutes
5. Add the frozen veggies and boil for 2 more minutes.
4. Let the soup simmer on low for 30 minutes or until the barley is soft.
6. Remove from heat. Add salt and pepper to taste
7. That‘s it! It’s ready to eat!
Serving Size: 1 cup
Calories: 293kcal
Carbohydrates: 23g
Protein: 30g
Fat: 9g
Saturated Fat: 3g
Trans Fat: 1g
Cholesterol: 70mg
Sodium: 1183mg
Fiber: 4g
Sugar: 5g
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.