Hearty Beef and Tomato Soup
Prep time
Cook time
Total time
Filling and, oh so good, Beef and Tomato Soup is easy to make from scratch. OR you can make ahead and freeze, for quick cooking.
Recipe type: Soup
Serves: 8 servings
  • 2 48 ounce containers of beef broth
  • ¼ cup split peas
  • ¼ cup pearled barley
  • ¼ cup lentils
  • ¼ cup dried minced onion
  • 2 teaspoons Italian seasoning
  • ½ cup long grain white rice
  • ½ tsp. garlic powder
  • ¼ tsp. ground pepper
  • 1 pound lean ground beef, browned
  • 1 28-ounce can diced tomatoes, undrained
  • 1 6-ounce can tomato paste
  • ½ cup uncooked pasta
  1. Pour beef broth into large pan. Add split peas, barley, lentils, rice and seasonings. Bring to boil, cover and then lower heat to simmer for 45 minutes.
  2. Brown ground beef, drain fat if needed. Stir tomatoes and tomato paste into ground beef. Cover and keep warm over low heat while broth finishes simmering.
  3. Stir beef and tomato mixture into broth mixture. Add pasta. Cover and continue to simmer for fifteen minutes or until pasta, lentils, peas and barley are tender.
Make ahead instructions
  1. Place peas, barley, lentils, dried minced onion, Italian seasoning,rice, garlic powder and pepper in a quart zipper bag. Measure pasta into snack size zipper bag and add to the same bag with the other ingredients.
  2. Brown ground beef and place in gallon zipper bag. Add the quart bag with the dry ingredients and label before freezing.
  3. Mark cans of tomato paste, diced tomatoes and beef broth with name of soup and set aside in pantry. OR add them to the ground beef in the gallon zipper bag and tightly seal, then place in a second gallon bag and add the quart bag into the second bag.
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2017/04/hearty-beef-and-tomato-soup/