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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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 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
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.
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
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-simple soup with veggies and ground beef.
See how to make a simple cabbage soup with ground beef and veggies.
A hearty beef and barley soup loaded with plenty of vegetables.