This Vegetable and Ground Beef Soup is the definition of rustic comfort food. It combines savory browned ground beef with earthy pearl barley and a medley of fresh garden vegetables like cabbage, celery, carrots, and green beans. The broth is richly flavored with diced tomatoes, tomato sauce, Worcestershire sauce, and aromatic herbs like oregano and basil. A large baked potato adds natural thickness and heartiness to the mix, making every spoonful satisfying. Perfect for chilly evenings or meal-prepping lunches, this soup is economical, filling, and deeply flavorful. It&# 226;ÂÂs a one-pot wonder that brings the warmth of a home-cooked meal to your table without requiring hours of active cooking.
Vegetable & Ground Beef Soup
Description
This Vegetable and Ground Beef Soup is the definition of rustic comfort food. It combines savory browned ground beef with earthy pearl barley and a medley of fresh garden vegetables like cabbage, celery, carrots, and green beans. The broth is richly flavored with diced tomatoes, tomato sauce, Worcestershire sauce, and aromatic herbs like oregano and basil. A large baked potato adds natural thickness and heartiness to the mix, making every spoonful satisfying. Perfect for chilly evenings or meal-prepping lunches, this soup is economical, filling, and deeply flavorful. It&# 226;ÂÂs a one-pot wonder that brings the warmth of a home-cooked meal to your table without requiring hours of active cooking.Ingredients
Directions
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In a large stockpot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon until fully cooked. Drain excess fat if necessary.
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Add the diced onion and diced celery to the pot. Sauté with the beef for 3-5 minutes until the vegetables begin to soften.
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Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, and black pepper.
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Add 3 cups of water and the pearl barley. Bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 25 minutes to allow the barley to start cooking and flavors to meld.
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Add the diced potato, green beans, corn, carrots, and chopped cabbage.
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Add more water if needed to cover the solid ingredients by about 2 inches. Return to a boil, then reduce heat to low again.
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Simmer uncovered for another 25-35 minutes, or until the pearl barley, potatoes, and vegetables are tender.
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Taste and adjust seasoning with salt and pepper if desired. Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 539.8kcal
- % Daily Value *
- Total Fat 42.1g65%
- Saturated Fat 10.6g53%
- Cholesterol 88.5mg30%
- Sodium 100.7mg5%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 2.9g12%
- Sugars 4.2g
- Protein 31.1g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; let cool completely before freezing.
Variations: You can add other vegetables like bell peppers or zucchini. For extra protein, add cooked beans or lentils.
Tips: Pearl barley takes about 25-30 minutes to cook. If you prefer a quicker soup, you can use instant barley, but reduce the initial simmer time accordingly. If using fresh green beans, trim the ends and cut them into 1-inch pieces.
