Beef Barley Soup

Great way to use ground beef and barley – to made soup. Recipe adopted from Taste of Home site.


Yield 4 servings

8 oz. lean ground beef (90% lean)
1/2 medium onion, chopped
1/2 cup red potatoes, chopped
1 celery stalk, chopped
1/2 medium carrot, chopped
1/4 cup dried red lentils, rinsed
1/3 cup dry quick pearl barley*
6 cups water
salt and pepper

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add water, bring to boil, discard any foam.

Add potatoes, celery, carrots, lentils and barley, salt and pepper. Cover and cook about 25 minutes or until vegetables and barley are tender.

*Or use 1 cup pre-cooked plain barley.

1 serving is about 180 calories

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Beef Barley Soup”

  1. […] love carrots. They are great in soup and stew, like side dish or in sweet baking. But most of all I love it fresh, with some dips, or in […]

Leave a Reply