Best 3 Ground Beef Barley Soup Recipes

Ground beef barley soup is a hearty and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover ground beef. This soup is packed with flavor from the beef, vegetables, and barley. It is also a good source of protein and fiber. If you are looking for a delicious and easy-to-make soup, then ground beef barley soup is the perfect choice for you.

Check out the recipes below so you can choose the best recipe for yourself!

GROUND BEEF AND BARLEY SOUP

Ground Beef and Barley Soup image

I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf

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.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.

GROUND BEEF, SPINACH AND BARLEY SOUP

Ground Beef, Spinach and Barley Soup image

Make and share this Ground Beef, Spinach and Barley Soup recipe from Food.com.

Provided by tucker.shawn

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces lean ground beef
4 cups water
14 1/2 ounces stewed tomatoes, undrained
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup quick-cooking barley
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
3 cups torn torn stemmed washed spinach leaves

Steps:

Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
Bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
Stir in spinach and cook until spinach starts to wilt.
Garnish as desired.

GROUND BEEF BARLEY SOUP

Ground Beef Barley Soup image

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

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

2 quarts water
2 meaty beef soup bones
2 beef bouillon cubes or 2 teaspoons beef bouillon granules
1 pound ground beef
1/4 to 1/2 cup medium pearl barley
1 large carrot, diced
1 small onion, chopped
3 to 4 medium potatoes, peeled and diced
2 teaspoons garlic salt
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

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 1 hour or until vegetables are tender.

Nutrition Facts : Calories 295 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1068mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

Tips:

For a richer flavor, use beef broth instead of water.
Add a bay leaf and some dried thyme to the soup for extra flavor.
If you like a thicker soup, add more barley or cornstarch.
Serve the soup with a dollop of sour cream and a sprinkle of fresh parsley.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Ground beef barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover ground beef. This soup is relatively easy to make, and it can be tailored to your own taste preferences. For example, if you like a spicier soup, you can add some cayenne pepper or chili powder. If you prefer a more mild soup, you can omit the cayenne pepper and chili powder. You can also add other vegetables to the soup, such as carrots, celery, or potatoes. Ground beef barley soup is a delicious and satisfying meal that is sure to please everyone at your table.