Potpourri Soup

Potpourri Soup

10
EMILYJENSEN_96 0

"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."
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Ingredients

1 h 15 m servings 586 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 2705 mg
  • 108%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.
  2. Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.
  3. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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.

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 a...

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...

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...

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.

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 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 ...

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. C...

This was good, but a bit bland, as others have said. I added a dash of oregano and garlic powder, and extra hot sauce and steak sauce. With these additions, I'll make this again. Thanks.