Vegetable, Hamburger and Barley Soup

By EdieK

Ground beef and garden vegetables swim with barley and garlic-pepper in this savory broth-based soup. You can adjust this recipe with what ever vegetables you like. I added mushrooms.

Ingredients

• 2 2
• lb. lean (at least 80%) ground beef
• 2 2
• cups chopped onions (4 medium)
• 4 4
• cups purchased shredded cabbage (from 16-oz. pkg.)
• 2 2
• cups thinly sliced celery (about 4 stalks)
• 1 1/2 1 1/2
• cups uncooked quick-cooking barley
• 1 1
• (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
• 5 5
• (14.5-oz.) cans stewed tomatoes, undrained
• 2 2
• (32-oz.) cartons beef broth
• 2 2
• tablespoons Worcestershire sauce
• 1 1/2 1 1/2
• teaspoons seasoned salt
• 1 1
• teaspoon garlic-pepper blend
• 1/2 1/2
• teaspoon dried thyme leaves

Details

Servings 16
Adapted from pillsbury.com

Preparation

Step 1

* In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
* Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook 20 to 30 minutes or until vegetables and barley are tender, stirring occasionally.
* Spoon 5 1/3 cups of the soup into each of four 6-cup freezer/microwave containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
* Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.
* To heat refrigerated or thawed soup, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual soup bowls.

* Calories 230
o (Calories from Fat 65)

* Total Fat 7g
o (Saturated Fat 3g,
o Trans Fat ncg),
* Cholesterol 35mg;
* Sodium 1070mg;
* Total Carbohydrate 31g
o (Dietary Fiber 6g,
o Sugars 10g),
* Protein 17g;