HAMBURGER BARLEY VEGETABLE SOUP
From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. This recipe was from Margaret Peterson.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef, drain fat.
- Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender.
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Matthew Renwick
[email protected]I'm not sure about the barley, but the rest of the soup sounds great.
Aryan Sedai
[email protected]This soup looks delicious! I can't wait to try it.
shalanda stevens
[email protected]I love that this soup is made with all healthy ingredients.
Enobong Emman
[email protected]This soup is a great way to use up leftover vegetables.
Neo Junior
[email protected]I'm not a big fan of vegetables, but I really enjoyed this soup. The barley and vegetables were cooked perfectly and the broth was very flavorful.
Tayyab Aulakh
[email protected]This soup is so easy to make and it's packed with flavor. I will definitely be making it again.
Syed Adeel Hashmi
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Scott Moose
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the vegetables add a nice sweetness.
Deliriously Lowkey
[email protected]I'm not usually a fan of barley, but I really enjoyed it in this soup. It added a nice nutty flavor and made the soup very filling.
Cecilia Tsholofelo
[email protected]This soup was a hit with my family! It was easy to make and had a delicious, hearty flavor. I especially loved the addition of barley, which gave the soup a nice chewy texture.