13 Family-Friendly Healthy Soup Recipes With Ground Meat

Soup is an easy way to get a full meal on the table with minimal effort. These recipes all use ground meat so they turn out filling and kid approved. They rely on basic ingredients and keep the steps straightforward. Most can be made in one pot and work well for weeknight dinners. You will find options that fit different tastes while staying on the healthy side.

Helpful Tips Before You Start

These tips will help you turn ground meat into healthy, kid-approved soups with less fuss.

Choose Lean Ground Meat

Select 90 percent lean turkey or beef. It keeps the soup lighter while still giving enough flavor and protein for growing kids.

Brown the Meat Thoroughly

Cook the ground meat in the pot first until no pink remains. This step adds depth without extra oil or ingredients.

Hide Extra Vegetables

Grate carrots, zucchini, or spinach and stir them in early. The small pieces cook down and blend into the broth.

Make Extra for the Freezer

Double the recipe and portion leftovers into containers. Most of these soups thaw and reheat well for busy weeknights.

Hearty Beef Barley Vegetable Soup

This soup brings together ground beef, chewy barley, and a mix of vegetables in one pot. It makes a filling meal that feels comforting without being heavy. Families like it on busy weeknights or cool evenings when everyone wants something warm and satisfying.

The flavor is savory and beefy, with tender chunks of carrot and celery plus the slight chew of barley in every bite. It works well as a complete dinner because the barley helps stretch the meat and adds fiber.

Hearty Beef Barley Vegetable Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup pearled barley
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, and celery. Stir and cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and cook for 1 minute.
• Add the pearled barley, beef broth, diced tomatoes, thyme, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 40 minutes until the barley is tender.
• Stir in the spinach and cook for 2 more minutes until it wilts.

merknader

If the soup thickens too much after sitting, add a splash of extra broth when reheating. The spinach wilts quickly at the end, so add it right before serving to keep its color. Leftovers store well in the fridge for up to three days and taste even better the next day.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Cutting Board

Lean Turkey Lentil and Kale Soup

This soup brings together lean ground turkey, lentils, and kale for a hearty bowl that feels filling without being heavy. It works well on weeknights when you want a complete meal in one pot and the family will eat their greens without much fuss.

The broth stays light and savory while the lentils give it body and the kale adds a fresh bite at the end. Ground turkey keeps the dish lean and lets the other ingredients shine through.

Lean Turkey Lentil and Kale Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 6 cups low-sodium chicken broth
• 4 cups chopped kale, stems removed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
• Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the rinsed lentils, chicken broth, thyme, salt, and pepper. Bring the pot to a boil.
• Reduce the heat to low, cover, and simmer for 25 minutes until the lentils are tender.
• Stir in the chopped kale and cook for 5 more minutes until the kale wilts. Taste and adjust salt if needed before serving.

merknader

If the soup thickens too much after sitting, stir in a splash of broth when reheating. You can swap the chicken broth for vegetable broth to make it vegetarian, though the ground turkey is what keeps it in line with the article focus. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon

Spicy Mexican Beef Black Bean Soup

This soup brings together lean ground beef and hearty black beans in a broth packed with Mexican spices. It offers a gentle heat that families can enjoy without being overwhelming, and the beans add creaminess while keeping the dish filling and nutritious. It works well for busy weeknights when you want something warm and satisfying on the table quickly.

The flavors build from browned beef and aromatic vegetables, then simmer into a balanced bowl with smoky notes and a touch of spice. Serve it with simple toppings so everyone can adjust their own bowl.

Spicy Mexican Beef Black Bean Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 4 cups low-sodium beef broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and lime wedges for serving

fremgangsmåte

 

• Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink, about 6 minutes. Drain any excess fat.
• Add the onion, garlic, and jalapeno to the pot. Cook for 3 minutes until the onion softens.
• Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
• Add the black beans, diced tomatoes with their juices, and beef broth. Stir everything together.
• Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

merknader

Simmering the soup a little longer thickens the broth naturally from the beans. If you prefer less heat, reduce the jalapeno amount or omit the seeds entirely. Leftovers store well in the refrigerator for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Italian Turkey Meatball and Spinach Soup

This soup combines tender turkey meatballs with fresh spinach in a light, herb-filled broth. It works well for weeknight dinners when you need a meal that feels special but comes together with basic steps. Kids often like the small meatballs, and adults appreciate the simple Italian flavors.

The broth stays clear and savory while the spinach adds color and freshness at the end. Ground turkey keeps the dish lean, and the meatballs give it enough substance to serve as a full meal.

Italian Turkey Meatball and Spinach Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 (14-ounce) can diced tomatoes
• 5 ounces fresh spinach

fremgangsmåte

 

• Combine the ground turkey, egg, breadcrumbs, Parmesan cheese, 1 teaspoon Italian seasoning, salt, and pepper in a mixing bowl. Mix gently with your hands until just combined, then roll the mixture into small meatballs about 1 inch across.
• Heat the olive oil in a large pot over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides. Remove them from the pot and set aside.
• Add the diced onion to the same pot and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Pour in the chicken broth, diced tomatoes, and remaining 1 teaspoon Italian seasoning. Bring the mixture to a simmer.
• Return the meatballs to the pot and let everything simmer gently for 10 minutes until the meatballs are cooked through.
• Stir in the fresh spinach and cook for 2 minutes until it wilts. Taste and adjust salt or pepper if needed before serving.

merknader

Form the meatballs with a light touch so they stay tender after simmering. Add the spinach right at the end to keep its bright color and avoid overcooking. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Mixing Bowl, Large Pot

Moroccan Spiced Beef Chickpea Soup

This soup brings warm spices and hearty ingredients together in one pot. Ground beef adds protein while chickpeas give it a filling texture that works well for family dinners. The flavors stay mild enough for kids but still taste interesting for adults.

It comes together on the stovetop and makes a good option for cooler evenings. The broth stays light yet satisfying with the mix of meat and vegetables.

Moroccan Spiced Beef Chickpea Soup

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 4 cups beef broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the vegetables start to soften.
• Stir in the cumin, paprika, cinnamon, and ginger. Cook for 1 minute to let the spices become fragrant.
• Pour in the beef broth, chickpeas, and diced tomatoes. Bring the mixture to a boil.
• Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Taste and add salt and pepper as needed. Ladle the soup into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

merknader

Simmering the chickpeas in the spiced broth helps them absorb the flavors without turning mushy. If the soup thickens too much after storing, add a splash of broth when reheating. Skip the cilantro and use parsley instead if that is what you have on hand.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, wooden spoon, measuring spoons

Asian Ginger Beef Cabbage Soup

This soup pairs ground beef with plenty of cabbage and fresh ginger for a light broth that still feels satisfying. It works well for weeknight dinners when you want something quick to prepare and easy for the whole family to enjoy. The flavors lean savory with a touch of sesame, and the cabbage softens just enough to add texture without turning soggy.

Asian Ginger Beef Cabbage Soup

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 2 carrots, thinly sliced
• 4 cups shredded green cabbage
• 6 cups beef broth
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

fremgangsmåte

 

• Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion, minced garlic, and grated ginger to the pot. Stir and cook for 2 minutes until the onion softens.
• Stir in the sliced carrots and shredded cabbage. Cook for another 3 minutes to let the vegetables start to wilt.
• Pour in the beef broth and soy sauce. Bring the soup to a simmer and cook for 10 minutes.
• Remove the pot from the heat and stir in the sesame oil. Taste and add salt and pepper as needed.
• Ladle the soup into bowls and top each serving with sliced green onions.

merknader

Simmer the soup just until the cabbage softens to keep some crunch in the leaves. Leftovers store well in the fridge for up to three days and reheat gently on the stove without losing much texture. If the broth tastes too salty after adding soy sauce, add a splash more water to balance it.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife

Creamy Cauliflower Turkey Soup with Herbs

This soup uses ground turkey and cauliflower to create a light yet filling meal that comes together in one pot. It works well on busy weeknights when you need something warm and simple that still feels special. The blended cauliflower gives it a smooth texture while the herbs bring a gentle savory note that most family members enjoy.

Creamy Cauliflower Turkey Soup with Herbs

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 medium head cauliflower, cut into florets
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a simmer and cook for 15 minutes until the cauliflower is tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
• Return the pot to low heat. Stir in the milk, dried thyme, dried rosemary, salt, and black pepper. Heat gently for 5 minutes without boiling.
• Ladle the soup into bowls and sprinkle with the chopped fresh parsley before serving.

merknader

If the soup thickens after sitting, stir in a splash of extra broth or milk when reheating. The dried herbs release more flavor if added right after blending rather than at the start. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop over low heat.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Wooden Spoon

Zesty Beef Tortilla Soup with Peppers

This soup brings bold flavors to the table with ground beef and plenty of peppers. The zesty kick from lime and spices makes it a hit with both kids and adults on busy weeknights.

It has a hearty texture from the meat and vegetables, balanced by the crunch of tortilla strips on top. Serve it when you need a comforting bowl that still feels fresh and light.

Zesty Beef Tortilla Soup with Peppers

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups low-sodium beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1 lime
• 4 corn tortillas, cut into thin strips
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

fremgangsmåte

 

• Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
• Add the diced onion, bell peppers, and minced garlic to the pot. Cook for 5 minutes until the vegetables soften.
• Stir in the cumin, chili powder, paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
• Pour in the diced tomatoes with green chilies and the beef broth. Bring the soup to a simmer and cook for 15 minutes.
• Stir in the lime juice. Add the tortilla strips and simmer for 2 more minutes so they soften slightly.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

For extra crunch, bake the tortilla strips at 375 degrees for 8 minutes before adding them to the bowls. If the soup thickens too much after storage, thin it with a splash of broth when reheating. Reduce the chili powder if serving younger kids who prefer milder flavors.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board

White Bean Ground Beef and Rosemary Soup

This soup brings together lean ground beef and creamy white beans in a rosemary-scented broth that feels both hearty and light. It works well on weeknights when you want a one-pot meal that still delivers fresh flavor without much fuss.

The result is a savory bowl with tender beans and well-seasoned meat that appeals to both kids and adults. Rosemary adds a gentle herbal note that keeps the soup interesting while staying mild enough for family tastes.

White Bean Ground Beef and Rosemary Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the drained white beans, chicken broth, rosemary sprigs, salt, and black pepper.
• Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
• Remove the rosemary sprigs before serving.

merknader

Simmering the rosemary sprigs whole gives the broth a clean herbal flavor without woody pieces in the final bowl. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon

Sweet Potato Turkey Chili Soup

This soup combines lean ground turkey with sweet potatoes for a hearty bowl that feels filling without being heavy. It brings together classic chili flavors in a lighter form that works well for busy weeknights or weekend meal prep.

The dish offers a balance of savory spices and gentle sweetness from the potatoes. It comes together in one pot and holds up nicely for leftovers, making it a practical choice for families.

Sweet Potato Turkey Chili Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the sweet potatoes, chili powder, and cumin. Cook for 2 minutes to coat the potatoes with the spices.
• Pour in the diced tomatoes, kidney beans, and chicken broth. Add the salt and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
• Ladle the soup into bowls and top with chopped cilantro before serving.

merknader

The sweet potatoes release starch as they cook, which helps thicken the broth naturally. If you want a milder flavor, reduce the chili powder by half. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon

Beef Minestrone with Seasonal Vegetables

This soup brings together ground beef and fresh vegetables in a hearty broth that feels satisfying without being heavy. It works well on busy weeknights when you want a one-pot meal that uses up whatever produce is in season. The result is a savory mix of tender meat, soft pasta, and vegetables that hold their shape.

Beef Minestrone with Seasonal Vegetables

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 zucchini, diced
• 1 cup green beans, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta
• Salt and pepper to taste
• Fresh basil, chopped

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
• Add the onion, carrots, zucchini, and green beans. Cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and oregano. Cook for 1 minute until fragrant.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Add the cannellini beans and pasta. Cook for 10 minutes until the pasta is tender.
• Season with salt and pepper. Serve hot with fresh basil on top.

merknader

Choose vegetables that are firm and in season to keep the soup from becoming too watery. If the broth thickens after storing, add a splash of water when reheating. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife

Thai Basil Turkey Coconut Broth Soup

This soup brings together lean ground turkey and a light coconut broth scented with Thai basil. It comes together in one pot and delivers a gentle, savory flavor with a hint of lime that appeals to both adults and children. The texture stays brothy rather than heavy, making it a good choice for cooler evenings or when you want something comforting yet simple.

It works well as a weeknight dinner because the ingredients cook quickly and require little hands-on time after the initial browning step. Fresh basil stirred in at the end keeps the aroma bright without overpowering the mild coconut base.

Thai Basil Turkey Coconut Broth Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon coconut oil
• 1 pound ground turkey
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 4 cups chicken broth
• 1 (14-ounce) can coconut milk
• 2 tablespoons fish sauce
• 1 cup Thai basil leaves, torn
• Juice of 1 lime

fremgangsmåte

 

• Heat the coconut oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
• Stir in the onion, garlic, and ginger. Cook for 2 minutes until the onion begins to soften.
• Add the sliced red bell pepper and cook for another minute.
• Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
• Stir in the fish sauce and let the soup simmer for 10 minutes so the flavors combine.
• Remove the pot from the heat. Stir in the torn Thai basil leaves and lime juice just before serving.

merknader

Tear the basil right before adding it so it stays fragrant. If the broth tastes too mild, add an extra splash of fish sauce at the end rather than more salt. Leftovers keep well in the fridge for two days and reheat gently on the stove without separating.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board

Rustic Beef and Mushroom Barley Soup

This soup brings together lean ground beef, sliced mushrooms, and chewy barley in a savory broth. It makes a hearty one-pot meal that feels comforting without being heavy, and the vegetables add color and nutrition the whole family can enjoy.

The recipe works well for weeknight dinners or weekend lunches when you want something warming and filling. The barley gives a pleasant bite while the beef keeps the soup satisfying.

Rustic Beef and Mushroom Barley Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces cremini mushrooms, sliced
• 1/2 cup pearl barley
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups low-sodium beef broth
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and mushrooms. Cook for another 3 minutes until the mushrooms release some liquid.
• Add the barley, beef broth, thyme, salt, and black pepper. Stir to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the barley is tender.
• Taste and adjust salt or pepper if needed before serving.

merknader

If the barley absorbs too much liquid during simmering, add an extra half cup of broth to reach your preferred consistency. Leftovers taste even better the next day after the flavors have melded. Store in an airtight container in the refrigerator for up to three days and reheat gently on the stove with a splash of broth.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups