Created by: elsie
Created on January 2, 2012
"A very hearty soup that we have often in colder months. Serve this soup with dinner rolls, crackers, or buttered biscuits makes a satisfying meal. This soup freezes well."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (1)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 15mPT15M
Cook Time: 20mPT20M
What a delicious hearty soup! We thoroughly enjoyed this recipe. The kinds of vegetables that can be added are endless. Reminds me a bit of what I remember the story of stone soup to be. Made for Billboard tag..
- 1 pound ground beef (browned and drained)
- 1 onion, small (chopped)
- 1 garlic clove, chopped
- 2 carrots sliced
- 2 stalks celery, sliced
- 2 cups string beans (fresh green beans, or one 14.5 ounce can of green beans; drained)
- 2 potatoes (large Yukon gold potatoes, cubed)
- 1 quart beef broth, low sodium (organic beef broth)
- 1/4 cup barley
- 1 cup water
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons salt, more or less to your taste
- 1/8 teaspoon pepper
What You Will Need
No special items needed.
In a large stockpot, brown the hamburger, and drain off the fat.
Add the onion and garlic and cook until tender.
Add the remaining ingredients and heat to boiling.
Reduce heat and cover; simmer for 15-20 minutes or until vegetables are tender. Remove bay leaf before serving.
- Serving Size: 1 (282 g)
- Calories 245.5
- Total Fat - 9.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 50.5 mg
- Sodium - 790.6 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 4.6 g
- Sugars - 4.2 g
- Protein - 17.7 g
- Calcium - 44.3 mg
- Iron - 2.8 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.1 mg