Ground Beef, Vegetable, & 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 528
- Sugar: 15.1 g
- Sodium: 1237.2 mg
- Fat: 9.9 g
- Saturated Fat: 2.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 73.3 g
- Fiber: 20.9 g
- Protein: 40.9 g
- Cholesterol: 67.8 mg
Keywords: soup, ground beef, barley soup
