Potpourri Soup

Potpourri Soup

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (9)

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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!

Soup Loving Nicole

Soup Loving Nicole

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.

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Amount Per Serving (4 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 50.9 g
  • 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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Stuffed Pepper Soup II


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Hamburger Rice Soup