Crockpot Soup
My daughters learned to enjoy homemade soup as my Yankee Grandmom would always make a big batch and send us home with some after a visit. This recipe for Hearty Hamburger Vegetable Barley Soup made in the slow cooker has turned into one of my family favorites.
Chock full of meat, mixed vegetables of green beans, carrots, corn, peas and lima beans - you can add barley or pasta to make it a hearty minestrone and add body. Use your favorite ground beef, ground turkey or ground chicken as the base.
If you don't have one or need a new one, here are some wonderful crockpots to help you get started.
The addition of grains to your meals makes this Vegetable Soup Mediterranean Diet friendly!. Choose Barley, Bulgar, Farro, or Lentils as your favorite grain of choice.
1 lb. Lean ground beef ( or ground turkey or ground chicken )
2 c. frozen mixed vegetables
1 c. sliced celery
1 package (1 ounce) dry onion soup mix
1 package (1 ounce) Italian salad dressing mix
¼ tsp. Salt (or to taste)
¼ tsp. Black pepper (or to taste)
3 c. boiling water
1 can (about 14 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbl. Soy sauce
2 c. Barley, cooked
¼ c. grated Parmesan cheese
2 tbl. Chopped fresh parsley
Elbow or Ditalini pasta noodles (if desired)
Brown ground beef in large skillet 6 to 8 minutes over medium-high heat, stirring to break up the meat. Drain fat.
Place vegetables in crockpot or slow cooker. Top with beef, soup mix, salad dressing mix, salt and pepper. Add water, tomatoes with juice, tomato sauce and soy sauce, mixing well. Cover, cook on LOW 6 to 8 hours.
Stir in cooked Barley and Grated Parmesan cheese. Cover; cook on HIGH 15 to 30 minutes or until heated through. Can also be made on stove top.
Sprinkle with parsley just before serving.
Freeze any leftovers
Chock full of meat, mixed vegetables of green beans, carrots, corn, peas and lima beans - you can add barley or pasta to make it a hearty minestrone and add body. Use your favorite ground beef, ground turkey or ground chicken as the base.
If you don't have one or need a new one, here are some wonderful crockpots to help you get started.
While the soup is in the slow cooker, fire up the breadmaker with your favorite bread recipe! You'll have a complete balanced meal with meat and vegetables.
Easy clean-up with my crochet handmade Cotton Dish Cloths from my Moomettes Crochet shop!
Serve along with some of my favorite homemade bread recipes
Dill Bread
Serve along with some of my favorite homemade bread recipes
Dill Bread
Easy Sourdough Bread (great for bread bowls)
Other favorite homemade soup recipes
Spaghetti and Meatball soup (Italian Wedding Soup)
Fire Roasted Red Pepper Soup
Spaghetti and Meatball soup (Italian Wedding Soup)
Fire Roasted Red Pepper Soup
Hamburger Vegetable Barley Soup
1 lb. Lean ground beef ( or ground turkey or ground chicken )
2 c. frozen mixed vegetables
1 c. sliced celery
1 package (1 ounce) dry onion soup mix
1 package (1 ounce) Italian salad dressing mix
¼ tsp. Salt (or to taste)
¼ tsp. Black pepper (or to taste)
3 c. boiling water
1 can (about 14 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbl. Soy sauce
2 c. Barley, cooked
¼ c. grated Parmesan cheese
2 tbl. Chopped fresh parsley
Elbow or Ditalini pasta noodles (if desired)
Brown ground beef in large skillet 6 to 8 minutes over medium-high heat, stirring to break up the meat. Drain fat.
Place vegetables in crockpot or slow cooker. Top with beef, soup mix, salad dressing mix, salt and pepper. Add water, tomatoes with juice, tomato sauce and soy sauce, mixing well. Cover, cook on LOW 6 to 8 hours.
Stir in cooked Barley and Grated Parmesan cheese. Cover; cook on HIGH 15 to 30 minutes or until heated through. Can also be made on stove top.
Sprinkle with parsley just before serving.
Freeze any leftovers