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This soup recipe is easy to make and a favorite the whole family will love!




  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 7 cups water
  • 3/4 cup quick barley
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 1 cup canned crushed tomatoes
  • 2 cups canned red kidney beans, rinsed and drained
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 pound frozen mixed vegetables


  1. Brown ground beef in Dutch oven. Add onion and cook until onion is tender. Add garlic and cook an additional 30 seconds.
  2. Add remaining ingredients expect frozen vegetables. Bring to a boil, reduce heat, cover and simmer 10 to 15 minutes. Stir occasionally. Add more water if soup becomes to thick.
  3. Add frozen vegetables and cook 10 to 15 minutes longer, until frozen vegetables are tender and cooked through.
  4. Remove bay leave and serve. Refrigerate leftovers until needed then reheat to at least 165oF.

Serves 6. 


Nutrition Facts  
Amounts Per Serving  
Calories: 334  
  % Daily Value
Total Fat: 9 g 14%
Saturated Fat: 3 g 17%
Cholesterol: 28 mg 9%
Sodium: 430 mg 18%
Carbohydrate: 49 g 16%
Dietary Fiber: 14 g 56%
Protein: 17 g 34%
Vitamin A 140%
Vitamin C 16%
Calcium 8%
Iron 21%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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