Ground Beef Barley Soup Recipe
I first tasted this soup when a friend served it to our family one day after church. It's now a favorite with our family, especially our three children.—Maggie Norman, Stevensville, Montana
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 pound ground beef
- 1 small onion chopped
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 2 teaspoons garlic salt
- 2 quarts water
- 2 teaspoons dried parsley
- 1 large carrot diced
- 2 meaty beef soup bones
- 2 beef bouillon cubes or 2 teaspoons beef bouillon granul
- 1/4 to 1/2 cup medium pearl barley
- 3 to 4 medium potatoes peeled and diced
- Carbohydrate 2.30199870592949 g
- Cholesterol 38.55535145 mg
- Fat 8.55017950560897 g
- Fiber 0.559669032227917 g
- Protein 10.8185336834519 g
- Saturated Fat 3.33654182666282 g
- Serving Size 1 1 serving (317g)
- Sodium 199.6305972758 mg
- Sugar 1.74232967370157 g
- Trans Fat 1.22862202859647 g
- Calories 132 calories
Directions In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Yield: 10-12 servings (about 2 quarts). Originally published as Beef Barley Soup in Country Ground Beef 1993, p19 Print Add to Recipe Box Email a Friend
