Potpourri Soup Recipe - Allrecipes.com
Potpourri Soup Recipe
  • READY IN hrs

Potpourri Soup

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2004

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!

 
Most Helpful Critical Review
Aug 29, 2002

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.

 

9 Ratings

Jan 27, 2010

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.

 
Aug 29, 2002

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.

 
Jan 14, 2004

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.

 
Feb 03, 2010

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

 
Feb 04, 2004

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.

 
Aug 29, 2002

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.

 

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Nutrition

  • Calories
  • 586 kcal
  • 29%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 2705 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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