A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.

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  • Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Nutrition Facts

223 calories; protein 14.7g 29% DV; carbohydrates 20.2g 7% DV; fat 8.9g 14% DV; cholesterol 41.4mg 14% DV; sodium 622.2mg 25% DV. Full Nutrition
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Reviews (419)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2009
We loved this soup! It's very easy to make, especially when you throw it all into the crockpot. I cooked it on high for 2 hours then turned it down to low for another 6...thanks for the great recipe! Read More
(171)

Most helpful critical review

Rating: 3 stars
02/06/2012
Didn't have barley so added half cup of rice. Pretty tasty on crackers! Read More
(9)
567 Ratings
  • 5 star values: 419
  • 4 star values: 111
  • 3 star values: 33
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/08/2009
We loved this soup! It's very easy to make, especially when you throw it all into the crockpot. I cooked it on high for 2 hours then turned it down to low for another 6...thanks for the great recipe! Read More
(171)
Rating: 5 stars
09/27/2010
My family really, really liked this soup. We prefer a heartier soup so I added more veggies, barley, and a couple potatoes. I was a little nervous when I first tasted the broth, about 30 min into the simmering. It was a tad bland. After reading a few reviews, I added a little garlic powder, onion powder and more salt (I used Low Sodium Beef Stock) and pepper and covered it back up and waited to taste it again after 1.5 hours. Perfect! All the flavors had had a chance to develop and it was delicious. This will be on the menu this fall and winter. Thanks for sharing! Read More
(141)
Rating: 5 stars
12/14/2010
I've made it excatly like the recipe and altered. It was very good as is but I think the changes I made make it even better. Boil the beef broth. In a seperate bowl add lean ground meat, 1 egg, 1/4 cup bread crumbs, a pinch of parsley, pepper, thyme. Make mini meatballs (bitesize). Add meatballs to boiling broth. When they float they are done. Add remaining ingredients and ADD 1 CAN TOMATO SAUCE. Simmer for 2 hours. The original recipe lacked presentation. It was something I would make for myself as a comfort food. With the changes I made I would definatly serve to company! Read More
(117)
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Rating: 5 stars
04/23/2009
This was excellent and I had to alter the recipe because I did not have any barley, always have barley in the cupboard so I did not check...anyways I used a cup of brown rice in the last hour of cooking...it was great and had just a bit of bite to it. Come to find out my husband added a small pinch of crushed red pepper before I added the rice. Read More
(96)
Rating: 5 stars
10/19/2010
I made this soup for Friday night dinner and it was excellent. I didn't change the ingredients at all. The only thing I did differently was after browning the ground beef I took it out of the pot and poured out any grease. Then added a little bit of olive oil and sauted the carrots, onion, celery and garlic for about 5 minutes to soften. Then added back in the ground beef and the rest of the ingredients. I love making soups in the fall/winter and this one is a keeper. Thank you for sharing. Read More
(54)
Rating: 5 stars
07/09/2009
This is a great recipe. I like my vegetables a little chunky so I chopped the onions and carrots instead of minced. Other than that I followed the directions exactly. It is a nice thick and tasty soup. It also freezes very well. Read More
(51)
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Rating: 5 stars
11/11/2009
Oh so yummy! My Mexican husband raved! Instead of the can of diced tomatoes I used Ro-Tel diced tomatoes with cilantro and lime juice. I also used all broth, no plain water. Will make again and again! Read More
(47)
Rating: 5 stars
12/02/2010
Very good and comforting! I only used 1 pound of hamburger and sauteed the onion and garlic while it cooked. We prefer a chunkier soup so I cut the carrots & celery into bigger pieces instead of mincing them. I also bumped the barely up to 1 full cup. Definitely let the soup simmer for the full amount of time. The flavors really come together then. It does make a thicker soup but we actually liked it better that way. This is great for cold winter nights! Read More
(39)
Rating: 5 stars
11/11/2010
This is a great soup for a chilly evening or anytime that winter is getting you down. Other reviewers are right on with their comments about being able to add additional barley other vegetables (sliced mushrooms for instance) and I used additional fresh garlic cloves (minced) and these just added to the great flavor. This recipe is certainly one to keep and keep coming back to. Read More
(30)
Rating: 3 stars
02/06/2012
Didn't have barley so added half cup of rice. Pretty tasty on crackers! Read More
(9)
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