Hamburger Barley Soup
Warm, hearty, and brimming with flavor, this Hamburger Barley Soup is the ultimate comfort food for chilly days. Packed with protein-rich ground beef, tender vegetables like carrots, celery, and potatoes, and the wholesome nuttiness of pearl barley, this one-pot wonder delivers a satisfying meal that's as nutritious as it is delicious. Simmered in a savory beef broth with aromatic herbs like thyme and oregano, the soup is elevated with a splash of Worcestershire sauce and a touch of diced tomatoes for a balanced, hearty depth. Quick to prepare in under an hour, this family-friendly recipe makes six generous servings, perfect for cozy weeknight dinners or a make-ahead lunch. Serve it piping hot, garnished with fresh parsley, alongside crusty bread or crackers for the ultimate comforting experience.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup pearl barley
- 8 cups beef broth or stock
- 1 15-ounce can canned diced tomatoes, with juices
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat and set the cooked beef aside.
In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, and potatoes to the pot. Sauté for 3-4 minutes, stirring occasionally, to begin softening the vegetables.
Rinse the pearl barley under cold water to remove excess starch, then add it to the pot.
Pour in the beef broth and canned diced tomatoes (with their juices). Stir well to combine.
Return the cooked ground beef to the pot, then stir in Worcestershire sauce, dried thyme, dried oregano, salt, pepper, and the bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender and the barley is cooked through.
Remove the bay leaf and taste the soup to adjust seasoning if needed. Add more salt and pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
