 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
The hash browns are an unexpected and flavorful twist in this vegetable barley soup. I have added a can of corn or red and yellow peppers for added color. Ingredients:
1-1/2 pounds ground beef |
1 large green pepper, chopped |
7 cups water |
1 package (32 ounces) frozen cubed hash brown potatoes |
1 can (28 ounces) crushed tomatoes, undrained |
2 tablespoons reduced-sodium soy sauce |
2-1/2 teaspoons garlic powder |
2-1/2 teaspoons dried thyme |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1 package (16 ounces) frozen cut green beans |
1/2 cup quick-cooking barley |
Directions:
1. In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain.
2. Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
3. Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes. Yield: 12 servings (4 quarts).
|
|