Want a more nutritious Buffalo chicken dip? This dish uses low-fat cheese and light ranch dressing to give the traditional dip a healthier twist. Serve it hot with crunchy celery spears and multigrain crackers.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 1 ½ pounds ground beef
- 1 onion, minced
- 4 carrots, minced
- 3 celery ribs, thinly sliced
- ½ cup barley
- 3 (10 ounce) cans beef broth
- 1 (28 ounce) can diced tomatoes
- 2 cups water
- 1 (10.5 ounce) can condensed tomato soup
- 1 bay leaf
- 1 tablespoon parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ground black pepper, to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Heat a large soup pot over medium-high heat, and crumble in ground beef. Cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Dotdash Meredith Food Studios
- Stir in onion, carrots, celery, and barley. Pour in beef broth, diced tomatoes, water, and condensed soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil then reduce the heat and cover.
- Dotdash Meredith Food Studios
- Simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 622 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this! Made a great amount that I could easily divide into individual servings and freeze; easy to thaw for quick meals for myself. good tasting, warm & filling served w crackers or warmed sour dough bread. As an “Oldster”, I appreciate the flexibility this recipe has to offer, whether its the ingredients or the time factor. 4/7/2023
Used tomato sauce instead of condensed soup; Added less water.
I made it according to the directions but still added other ingredients on hand. I keep a container in my freezer labeled “soup veg” and from there I added cut green beans and cubed rutabaga. It’s a versatile recipe.
Great soup!
This recipe was excellent followed it the first time to a T. This time I added a half head of diced cabbage to turn it into a really hearty meal.
Not as soupy as I like and could use more spice.
Simply amazing. I have made 3 or 4 times now , following the recipe as stated. Hearty, filling and delicious!!!!!
I have been using this recipe for years. I make every month. Freezes well. Best soup recipe I have come across!!
This soup won over my soup hating husband. He went for seconds ! I made a couple of small changes just due to my family’s tastes – no Tyme or celery so I added a little more garlic and onion powder. Then I didn’t have tomato soup so I used tomato sauce. I put extra barley to make sure it was hearty. Thanks for the recipe !
Good soup. I made it as submitted, but I had only 1 lb. of ground beef. Although the finished soup might have benefitted from the additional 1/2 lb. of ground beef we thought it was just fine with one pound. It was a tad salty for me, so I might try low sodium broth next time. I will definitely make it again.
Really good soup! The only change I made was to use a smaller can of tomatoes and add some chopped potatoes. Thank you for the recipe!
I have made this soup for years. I prefer using a #10 can of crushed tomatoes instead of a can of tomato soup. I also add left over veggies, bay leaves(1 or 2) and ever else sounds good to me.
Made it a couple times. It’s the kind of soup that you know it’ll be good before you taste it.
I cut the veggies chunky added extra as well. Added 4 cans of sliced mushrooms. Extra garlic, 1 extra can of tomato soup. 3/4c of barley. I used consommé instead of broth. The diced tomatoes were fire roasted. Very good soup. Will make it again and again.
Great as is
Made this soup for the first time. It came out wonderfully!!! I made some minor changes and added other things to make it more heartier.
I made this and used a cup of lentils as I didn’t have barley and added extra garlic and onion. Threw in all sorts of veggies and used 1 lb of ground. I don’t keep canned soups in house so used strained tomatoes. Delicious!!
I had a hamburger soup recipe that I misplaced. Enter Allrecipes. This recipe is very similar to the one I had from years. ago. What I love most about both is that they are very adaptable. I browned my lean ground beef first – 1.5 lbs with garlic and half an onion and worcestershire sauce. In a separate saute pan, I sauteed tthe carrots, celery and the remaining onion. I like a chunky soup so I chopped all the veggies. Once cooked, I combined both into my crock pot and added the remaining ingredients. I used all beef broth – no water. Set the crock pot on high for two hours, then low for another 6. In the last couple hours, I did a taste test and adjusted the flavour with salt and pepper as needed. I also added corn at this point. The house smelled amazing. I’ve been waiting all summer to make this amazing, hearty fall soup. Oh yeah, I omitted the tomato soup and used tomato paste and Manwich sauce instead. Yes, this soup freezes very well and my partner doesn’t hesitate in bringing left overs to work. Bon appetit!
I made this per recipe except added a diced turnip and celery root. This is very delicious and even better the next day
Recipe tasted great. I made this recipe in my slow cooker, larger size. I cooked on high for 2 hours, and then I added my instant barley and cooked on low for another 4 hours. I was concerned about all the liquids, but after adding the barley the liquids were all sucked up! I also used Italian sausage instead of ground beef because I had it on hand. Italian sausage added a a lot of flavor.
Very good. I added 1/2 cup of Peas and cut beans. 1 diced hot Italian Sausage.