Recipe by EMILYJENSEN_96
"This is a wonderfully easy soup made from leftover veggies. It fills the house with such a great aroma. We call it Potpourri Soup. You can try it with ground turkey instead of ground beef. If you do, replace one cup of the water with a small can of beef broth."
Watch video tips and tricks
1 (28 ounce) can
whole peeled tomatoes, with liquid
1 (16 ounce) can
chili beans, drained
ground black pepper
hot pepper sauce
Hi everyone, I wrote this recipe when I was just out of high school! Now I am just finishing with graduate school and I realize it should be tablespoons instead of teaspoons for the worchshire and steak sauce. No wonder it was bland! As with any soup though, it is all a matter of taste so add as much as you like to make it taste good. I just give them both a good shaking into the pot and often have to experiment with adding more or adding more water!
This turned out to be a nice spagetti sauce without the barley but did not resemble soup. Barley must be cooked for a long time or sooked over night in advance.
I replaced 4 of the cups of water with chicken broth and I used more steak sauce (A-1) and hot sacue then this recipe called for along with some parsley and season salt. The one thing I would do differently next time is to double the barley because I found myself hunting for it with just 1/3 cup. All in and all it is a good recipe and I really like the addition of the steak sauce. Although I feel it needs a bit of tweaking, it is still a fast and hearty soup and I will make again.
This soup is delicious and so easy to make. I left out the salt/pepper, worcestershire sauce, steak sauce, and hot pepper sauce and added a couple of beef bouillion cubes instead. I also added chopped zuchinni and a can of cream style corn. It was delicious.
This was pretty good and easy to make. It ended up being more like 6 to 8 servings. I increased the Worcestershire and hot pepper sauce at the end quite a bit as it tasted a bit bland.
This soup is EXCELLENT in aroma and flavor.Both Hubby and i give it 5 stars.Only change I made was to use no salt instead of salt.Thanks for a great nourishing soup
I had to massively spice this recipe up to make it palatable... it was bland as is. I added some garlic, tarragon, whole pepper, red pepper flakes and beef bouillon, but I don't think I'll make this again.
Emily you did a good job submitting this receipe it was great. Very easy to make and put together. Very filling and nutritious. Tastes great I am putting this in my receipes to use more often. Can't wait to try it out on my children.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 586
** Calories from Fat: 287
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple soup with veggies and ground beef.
A hearty beef and barley soup loaded with plenty of vegetables.
A flavorful taco soup with ground beef, taco seasoning, beans, and green chiles.