Name: Potato-Beef Barley Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1-1/2 pounds lean ground beef (90% lean) -; 1 large green pepper, chopped -; 7 cups water -; 1 package (32 ounces) frozen cubed hash brown potatoes -; 1 can (28 ounces) crushed tomatoes, undrained -; 2 tablespoons reduced-sodium soy sauce -; 2-1/2 teaspoons garlic powder -; 2-1/2 teaspoons dried thyme -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 1 package (16 ounces) frozen cut green beans -; 1/2 cup quick-cooking barley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Potato-Beef Barley Soup

1. 1-1/2 pounds lean ground beef (90% lean) -

2. 1 large green pepper, chopped -

3. 7 cups water -

4. 1 package (32 ounces) frozen cubed hash brown potatoes -

5. 1 can (28 ounces) crushed tomatoes, undrained -

6. 2 tablespoons reduced-sodium soy sauce -

7. 2-1/2 teaspoons garlic powder -

8. 2-1/2 teaspoons dried thyme -

9. 1-1/2 teaspoons salt -

10. 1/2 teaspoon pepper -

11. 1 package (16 ounces) frozen cut green beans -

12. 1/2 cup quick-cooking barley -

How to cook deliciously - Potato-Beef Barley Soup

1. Stage

In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain.

2. Stage

Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

3. Stage

Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.