Ground Beef, Vegetable, & Barley Soup

Ground Beef & Barley Soup

I used yellow tomatoes from my freezer, thus giving the soup a different color.
This goes together quickly using ground beef rather than the usual soup meat.


  • 16oz (450gr) ground beef
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 8oz (250gr) green beans, cut into small lengths
  • 1/3 Savoy cabbage, roughly chopped
  • 1 cup (8oz, 240gr) chickpeas, drained
  • 4 cups (30oz, 900gr) chopped tomatoes, with juices
  • 1 cup (5oz, 150gr) quick-cooking barley
  • 5 cups (40oz, 1250ml) beef broth
  • 1 tbs olive oil


  • Heat the oil in a soup pot.
  • Add the beef and brown, breaking it up.
  • As you chop the vegetables, add them to the pot.
  • When the beef is brown and onions tender, add all the remaining ingredients.
  • Bring to a boil, reduce heat, cover and simmer until vegetables are tender and barley is done.


I can buy small cans of vegetables. If you can only get the 15oz size of chickpeas just use them all. This is soup = flexible.
Substitute regular white cabbage for the Savoy.
If using regular, pearled barley you will have to increase cooking time by 15 – 25 minutes.


Keywords: soup, ground beef, barley soup

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