One of the nicest things about the cooler autumn weather is being able to add soup to the menu again. I made this delicious Hamburger Vegetable Soup last week, and even my meat-and-potatoes husband loved it! Served with fresh bread, it makes a filling meal, perfect for a cool evening. This soup is simple and quick to put together, and it reheats beautifully.
Ingredients
- 2 lbs. ground beef
- 1 large onion, chopped
- 2 cups peeled and diced potatoes
- 2 cups sliced carrots
- 2 1/2 cups shredded cabbage
- 2 (28-oz) cans diced tomatoes
- 3/4 cup barley, uncooked
- 10 cups water
- 2 to 2 1/2 Tablespoons salt
- 1/4 cup brown sugar
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
Instructions
Brown ground beef and onion in skillet; drain.
Transfer to large soup pot; add all remaining ingredients and bring to a boil.
Reduce heat. Cover and simmer for two to four hours
Remove bay leaves before servivng.
http://contentedathome.com/2011/10/hamburger-vegetable-soup/–Adapted from MoneySavingMom’s original recipe
Find more recipes: Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, What’s On Your Plate?, and Lynn’s Kitchen Adventures.
LOVE that this soup has barley in it — we love barley & are always looking for more delicious recipes to use it in. This one fits the bill. Thanks for sharing this!
So glad you linked this up!!