Wholesome Hamburger Soup with Barley and Worcestershire Sauce

Wholesome Hamburger Soup with Barley and Worcestershire Sauce

Ground beef and pearl barley simmer with vegetables in a savory, Worcestershire-deepened tomato broth.

Total 1 hr 20 min Makes 6 servings Calories 385/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Red meat

This hearty soup pairs browned ground beef with tender pearl barley, carrots, and celery in a rich tomato-beef broth seasoned with Worcestershire sauce. Simmering the barley directly in the pot thickens the broth slightly and infuses it with flavor, making this a filling one-pot meal suited to cold weather dinners. Leftovers keep well and taste even better the next day as the barley continues to absorb the broth.

Ingredients

  • 1 1/2 pounds ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 cups potatoes, peeled and diced
  • 1 28-ounce can crushed tomatoes
  • 6 cups beef broth
  • 2/3 cup pearl barley
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 6-quart stock pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, 7 to 8 minutes.

  2. Drain excess fat from the pot, leaving about 1 tablespoon. Add the onion, garlic, carrots, and celery, and cook, stirring occasionally, until the onion softens, about 5 minutes.

  3. Stir in the potatoes, crushed tomatoes, beef broth, pearl barley, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Increase heat and bring to a boil.

  4. Reduce heat to low, cover, and simmer until the barley and potatoes are tender, stirring occasionally, about 40 minutes.

  5. Stir in the frozen green beans and corn and simmer until heated through and tender, about 10 minutes.

  6. Remove the bay leaves and discard. Taste and adjust salt and pepper as needed.

  7. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

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★ 3.8 (1)

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    Wholesome Hamburger Soup with Barley and Worcestershire Sauce

    This hearty soup pairs browned ground beef with tender pearl barley, carrots, and celery in a rich tomato-beef broth seasoned with Worcestershire sauce. Simmering the barley directly in the pot thickens the broth slightly and infuses it with flavor, making this a filling one-pot meal suited to cold weather dinners. Leftovers keep well and taste even better the next day as the barley continues to absorb the broth.

    1 hr 20 min 6 servings 385 cal

    Ingredients

    • 1 1/2 pounds ground beef
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 3 carrots, peeled and diced
    • 3 stalks celery, diced
    • 2 cups potatoes, peeled and diced
    • 1 28-ounce can crushed tomatoes
    • 6 cups beef broth
    • 2/3 cup pearl barley
    • 3 tablespoons Worcestershire sauce
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 cup frozen green beans
    • 1 cup frozen corn
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat the olive oil in a 6-quart stock pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, 7 to 8 minutes.

    2. 2

      Drain excess fat from the pot, leaving about 1 tablespoon. Add the onion, garlic, carrots, and celery, and cook, stirring occasionally, until the onion softens, about 5 minutes.

    3. 3

      Stir in the potatoes, crushed tomatoes, beef broth, pearl barley, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Increase heat and bring to a boil.

    4. 4

      Reduce heat to low, cover, and simmer until the barley and potatoes are tender, stirring occasionally, about 40 minutes.

    5. 5

      Stir in the frozen green beans and corn and simmer until heated through and tender, about 10 minutes.

    6. 6

      Remove the bay leaves and discard. Taste and adjust salt and pepper as needed.

    7. 7

      Ladle the soup into bowls and garnish with chopped fresh parsley before serving.