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.

Hamburger Vegetable Soup

Print Recipe

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 serving.

6 Comments

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!!

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Copied your recipe it is a little different than I make…never used barley and I always dump and pour with no recipe for this, maybe it will out do my soup…lol Mine never lasts long though, Cari is one of my fans right now for soup….Thanks

Judy Hoch says:

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Hope you enjoy it! Make sure to put all the seasonings in–they really make a difference!

Reply

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Hamburger Vegetable Soup