Hamburger Barley Soup

This week's recipe is from my teammate and friend, Beth.

Beth shared, "I learned this recipe watching Regis & Kathy Lee more than 20 years ago. It's one of the first soups I go to when the weather turns cold. My family and I love it! It's easy and pretty healthy, too. I recommend serving it with French bread."



  • 2 lbs of ground beef
  • 16 oz. tomatoes chopped
  • 6 oz. tomato juice (I usually just use V8)
  • 7 C water
  • 1/2 C fresh string beans
  • 1 Green pepper, diced
  • 1 C celery diced
  • 1/2 C celery greens
  • Salt & Pepper: 1 tsp each
  • 2 tsp garlic powder
  • 2 TBSP  lite soy sauce
  • 1 Bay leaf
  • 1/2 tsp. paprika
  • 1/2 tsp thyme
  • 1/2 C pearl barley
  • 2 carrots sliced
  • 1 large baking potato cubed


  • Brown ground beef.
  • Add all ingredients in pot except carrot and potato.
  • Bring to a boil.
  • Reduce heat and simmer 1 hour.
  • Add carrots, simmer 10 more minutes.
  • Add potatoes, simmer 20 more minutes.


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