Best 12 Hamburger Barley Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Hamburger Barley Vegetable Soup: A Comforting and Nutritious Meal for All Occasions**

Indulge in the hearty goodness of Hamburger Barley Vegetable Soup, a classic dish that offers a symphony of flavors and textures. This versatile soup is packed with wholesome ingredients like ground beef, tender barley, a medley of colorful vegetables, and a savory broth that will warm your soul. Whether you're looking for a quick and easy weeknight meal or a comforting dish to serve at a family gathering, this soup is sure to satisfy. With its combination of protein, carbohydrates, and vegetables, it's a well-balanced meal that can be easily customized to your liking. Dive into the depths of this culinary delight and discover why this soup has become a beloved favorite among home cooks and soup enthusiasts alike. From the first spoonful, you'll be captivated by its rich taste and the comforting warmth that spreads through your body. So, gather your ingredients, prepare your taste buds, and let's embark on a journey of culinary exploration with this delectable Hamburger Barley Vegetable Soup.

**Additional Recipes to Explore:**

* **Easy Minestrone Soup:** Discover the vibrant flavors of Italy with this classic minestrone soup. Bursting with fresh vegetables, beans, and a flavorful broth, this soup is a delightful symphony of textures and tastes.

* **Loaded Baked Potato Soup:** Indulge in the ultimate comfort food experience with this loaded baked potato soup. Creamy, cheesy, and packed with all the classic toppings, this soup is a true crowd-pleaser that will satisfy even the most discerning palates.

* **Slow Cooker Beef and Barley Soup:** Let your slow cooker do the work with this effortless beef and barley soup. Tender beef, hearty barley, and a rich, flavorful broth come together effortlessly in this set-it-and-forget-it dish.

* **Tortellini Soup:** Treat yourself to a taste of Italy with this delightful tortellini soup. Plump tortellini, a medley of vegetables, and a savory broth create a symphony of flavors that will transport you to the heart of Tuscany.

Let's cook with our recipes!

BEEF BARLEY VEGETABLE SOUP



Beef Barley Vegetable Soup image

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h50m

Yield 10

Number Of Ingredients 15

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g

HAMBURGER-BARLEY SOUP



Hamburger-Barley Soup image

Make and share this Hamburger-Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
1 lb lean ground beef
1 large yellow onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
1/2 cup pearl barley, thoroughly washed
4 cups beef stock or 4 cups beef broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
1 teaspoon salt
fresh ground black pepper

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.

VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

This soup uses fresh ingredients. It's hearty, filling and so easy to make!

Provided by Holly Nilsson

Categories     Lunch     Main Course     Soup

Time 3h45m

Number Of Ingredients 17

1 teaspoon butter
1 onion
½ cup pearl barley
14 ½ ounce canned diced tomatoes (with juice)
1 large potato (cubed or sweet potato)
1 carrot (chopped)
2 ribs celery (chopped)
1 cup frozen corn (defrosted)
1 green bell pepper (chopped)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons fresh parsley (chopped)

Steps:

  • Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
  • Combine all ingredients in a 6qt slow cooker.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

BURGER AND BARLEY STEW



Burger and Barley Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons oil or other fat
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook)
1 large onion, diced (about 2 cups)
1 pound sliced mushrooms
2 carrots, cut into discs
1 cup barley (rice, farro or other grains are also fine)
2 tablespoons dried herbs (basil, thyme and oregano will all work)
2 quarts (8 cups) stock or water
Salt and pepper

Steps:

  • Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
  • Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

HAMBURGER BARLEY VEGETABLE SOUP



Hamburger Barley Vegetable Soup image

This soup is quick, easy and HEARTY! So thick, and loaded with vegetables, you really may want to eat it with a fork! I love barley, so I always add extre to this tasty soup to make sure it is good and thick, like a stew!

Provided by Susan Bickta

Categories     Vegetable Soup

Time 1h5m

Number Of Ingredients 9

1 1/4 lb ground chuck
1 small onion, diced
1 small green bell pepper, diced
1 envelope beef flavoring (from a 2.82 ounce box)
1 20 ounce can crushed tomatoes (or tomato puree)
1 14.5 ounce can diced tomatoes, undrained
1 12 ounce bag frozen mixed vegetables
1 14 ounce can beef broth
1/2 c quick cooking barley

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.

HEARTY HAMBURGER SOUP



Hearty Hamburger Soup image

A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.

Provided by SHARILEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
½ cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 bay leaf
1 tablespoon parsley
1 teaspoon minced garlic
½ teaspoon dried thyme
ground black pepper, to taste

Steps:

  • Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
  • Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 20.2 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 3.4 g, Sodium 622.2 mg, Sugar 4.9 g

GROUND BEEF AND BARLEY SOUP



Ground Beef and Barley Soup image

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

1-1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf

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.

HEARTY VEGETABLE BARLEY SOUP



Hearty Vegetable Barley Soup image

My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/2 pound lean ground beef (90% lean)
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

HAMBURGER VEGETABLE SOUP



Hamburger Vegetable Soup image

A quick, easy soup made with everyday ingredients. It's ready in a flash!

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
¾ cup elbow macaroni

Steps:

  • In a saute pan, brown ground beef, over medium heat.
  • In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
  • Add browned ground beef, mix and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 48.9 g, Cholesterol 68.8 mg, Fat 16.2 g, Fiber 8.5 g, Protein 33.2 g, SaturatedFat 5.9 g, Sodium 2686.6 mg, Sugar 7.3 g

HAMBURGER BARLEY VEGETABLE SOUP



Hamburger Barley Vegetable Soup image

Make and share this Hamburger Barley Vegetable Soup recipe from Food.com.

Provided by jqstout

Categories     Clear Soup

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
6 cups water
3 beef bouillon cubes
2 cups sliced carrots
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1/2 cup coarsely chopped green pepper
1/3 cup barley
1 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/4 cup ketchup
28 ounces tomatoes, undrained, cut up
8 ounces tomato sauce

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.

Nutrition Facts : Calories 194.3, Fat 7.4, SaturatedFat 2.9, Cholesterol 44.3, Sodium 683.3, Carbohydrate 16.4, Fiber 3.7, Sugar 7.2, Protein 16.2

HAMBURGER BARLEY SOUP



Hamburger Barley Soup image

Make and share this Hamburger Barley Soup recipe from Food.com.

Provided by Stephanie V

Categories     Clear Soup

Time 1h45m

Yield 2 cups, 9 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
1 lb lean ground beef (93/7)
4 celery ribs, chopped (including leafy tops)
28 ounces canned tomatoes
7 1/2 cups water
5 beef bouillon cubes
4 carrots, diced
1 bay leaf
3/4 cup pearl barley
1 (15 ounce) can black beans, rinsed & drained

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.

Nutrition Facts : Calories 244.2, Fat 7.3, SaturatedFat 2.5, Cholesterol 33, Sodium 524.9, Carbohydrate 29.3, Fiber 7.6, Sugar 4.8, Protein 16.3

HAMBURGER BARLEY VEGETABLE SOUP



Hamburger Barley Vegetable Soup image

From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. This recipe was from Margaret Peterson.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs lean ground beef
6 cups water
3 beef bouillon cubes or 3 teaspoons instant beef bouillon
2 cups sliced carrots
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1/4 cup ketchup
1/2 cup coarsely chopped green pepper
1/2 cup barley
1/2 teaspoon basil
1 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/4 cup parsley (optional)
28 ounces tomatoes
8 ounces tomato sauce

Steps:

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

Tips:

  • Use a variety of vegetables to add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, potatoes, and green beans.
  • If you're using frozen vegetables, be sure to thaw them before adding them to the soup.
  • You can use any type of ground beef you like in this soup. However, if you're using a lean ground beef, you may want to add a little bit of oil to the pan when you're browning it.
  • Be sure to season the soup to taste. You can use salt, pepper, garlic powder, and onion powder.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Hamburger barley vegetable soup is a delicious and easy-to-make soup that's perfect for a cold day. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this soup a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #clear-soups     #soups-stews     #vegetables     #easy     #beginner-cook     #dietary     #inexpensive     #peppers     #tomatoes     #number-of-servings     #4-hours-or-less

Related Topics