Vegetable Beef Barley Soup is a very hearty and makes for a satisfying dinner. It is great with ground beef or leftover roast. I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Cost Per Serving $4.17
If you have ZERO ingredients then this recipe will cost about $20.86.
If you have a fully stocked pantry this dish will cost about $14.76.
- Cost per serving reduces to $2.95.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 5
Serving size: 1.5 cups
Equipment needed: 1 Dutch oven or pot
Total time: 45 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $6.10.
Pantry & Spices
Total: $6.10 as of October 2022
-
bay leaf $2.98
-
dried basil $1.00
-
beef bouillon granules $2.12
Grocery
Total: $14.76 as of October 2022
-
1 bulb of garlic $0.54
-
1 medium onion $0.60
-
1 celery stalk $1.79
-
1 pound carrots $0.98
-
1 can diced tomatoes 14.5 oz $0.88
-
1 pound ground beef $5.57
-
1 box quick cooking barley $2.18
-
2 bags frozen mixed vegetables 10 oz $2.22
Tip from Me
You can freeze 1/2 the pound of ground beef and use it in the following recipes:
Let's prep!
| 1/2 pound Ground beef |
| 5 cups of water |
| 1 can diced tomatoes 14.5 oz. |
| 1 small onion |
| 1 celery rib |
| 1 medium carrot |
| 2 teaspoon beef bouillon granules |
| 1 bay leaf |
| 1 garlic clove minced |
| 1 teaspoon salt |
| 1/2 teaspoon dried basil |
| 1 teaspoon pepper |
| 2 cups frozen mixed vegetables |
| 3/4 cup quick cooking barley |
- Gather all of your ingredients and measuring tools
- Chop 1 small onion (1/2 cup)
- Thinly slice 1 celery rib
- Thinly slice 1 medium carrot
- Mince 1 garlic clove
Let's cook!
- Complete prep from prep tab above.
- Sauté in a dutch oven until beef is no longer brown:
- 1/2 pound ground beef
- onion
- celery
- carrot
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Drain the beef and add the garlic for 1 minute.
- Add the following to the pot and bring to a boil for 15 minutes, covered:
- 5 cups of water
- 1 can diced tomatoes 14.5 ounces, undrained
- 2 teaspoons bouillon granules
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Stir in 2 cups of mixed vegetables and barley and bring back to a boil.
- Add 3/4 cup barley and cook for 10 to 15 minutes until tender.
- Remove bay leaf. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
