Total Time
2hrs 20mins
Prep 1 hr 30 mins
Cook 50 mins

This is a hearty winter soup and makes a great leftovers (if there's any left). I altered a recipe from a box of barley to suit my family's taste. It's a great cold winter day meal.

Ingredients Nutrition


  1. In a 4-quart saucepan, brown meat.
  2. Add onion and garlic; cook until onion is tender; drain.
  3. Stir in remaining ingredients except frozen vegetables.
  4. Cover, bring to a boil.
  5. Reduce heat and simmer 50-60 minutes, stirring occasionally.
  6. Add frozen vegetables and cook about 10 minutes more or until vegetables are tender.
  7. Note: Add more water if soup becomes too thick upon standing.
Most Helpful

Absolutely excellent! Don't underestimate the simplicity of this dish. It is so very well balanced. I added the barley to brown with the onions, added some Knorr dry french onion soup mix instead of the bullion and the frozen veggies is used were petite diced peas and carots as well as using petite diced tomatoes and dicing my meat petite as well. It was beautiful and a "10" in my book. Thank you so much...... :)

Chef Lanibobonnie August 12, 2009

My husband really liked this easy to make soup. I skipped the bay leaf celery as I was out. For my veggies I added baby carrots as the soup was simmering and some mixed veggies as suggested. Thanks for the recipe.

Cilantro in Canada August 13, 2009

This soup was a winner with my family. I also gave a portion to my neighbors and they liked it too. Asked for the recipe!

dcfarms November 28, 2007