HAMBURGER SOUP RECIPE WITH BARLEY RECIPES

INSTANT POT® HAMBURGER SOUP RECIPE | ALLRECIPES

Instant Pot® Hamburger Soup Recipe | Allrecipes image

Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

Provided by Angela Giannetti Snyder

Categories Beef Soup

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 ½ pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
½ teaspoon dried thyme
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Nutrition Facts : Calories 251.1 calories, CarbohydrateContent 17.8 g, CholesterolContent 51.7 mg, FatContent 11.2 g, FiberContent 3.4 g, ProteinContent 18.7 g, SaturatedFatContent 4.3 g, SodiumContent 950.4 mg, SugarContent 7.7 g

EASY HAMBURGER SOUP RECIPE: HOW TO MAKE IT

Easy Hamburger Soup Recipe: How to Make It image

Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup water
4 celery ribs, thinly sliced
4 large carrots, halved and thinly sliced
1/2 cup quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts : Calories 226 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 708mg sodium, CarbohydrateContent 19g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

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