Hamburger Barley Vegetable Soup Food

HEARTY HAMBURGER SOUP

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.

VEGETABLE-BEEF-BARLEY SOUP

Steps:

• In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.

BEEF BARLEY VEGETABLE SOUP

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.

GROUND BEEF AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
• Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
• Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

HAMBURGER-BARLEY SOUP

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 SOUP WITH HAMBURGER

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a large saute pan heat olive oil. Add onion, and saute until starting to caramelize. Add hamburger meat, break up, and brown. Stir in minced garlic, and cook until softened.
• In a large Crock Pot add hamburger mixture, and all other ingredients. Stir until well combined. Cover and cook for 6 hours on high or 8 hours on low.
• Taste soup, add additional salt and pepper to taste.

HAMBURGER BARLEY VEGETABLE SOUP

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.

HAMBURGER VEGETABLE SOUP

Steps:

• In a large saucepan, cook beef and onions until brown, drain fat.
• Stir in juice, broth,potato, carrots, celery,and beans.
• Bring to a boil, reduce heat, simmer, coverd for 30 minutes or until vegetables are tender.

GROUND BEEF AND BARLEY SOUP

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.

INSTANT POT HAMBURGER SOUP WITH BARLEY

Steps:

• Push instant pot SAUTE button. Heat oil and add chopped onions. Cook onions for 5 minutes, stiring. Add ground beef and cook for another 3-5 minutes until browned.
• Add the rest of ingredients and stir. Close and lock the lid. Pressure cook for 20 minutes. Quick release the pressure once cooked.

HAMBURGER BARLEY VEGETABLE SOUP

Steps:

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

HAMBURGER BARLEY VEGETABLE SOUP

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.