Hearty Vegetable Barley Soup

HEARTY VEGETABLE BARLEY SOUP

10 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 lb Lean ground beef

1/2 c Chopped onion

2 Garlic cloves -- minced

7 c Water

16 oz No-salt-added tomatoes

-- undrained, chopped

1/2 c Medium QUAKER Barley*

1/2 c Sliced celery

1/2 c Sliced carrots

2 Beef bouillon cubes

1 t Basil

1 Bay leaf

1/4 ts Black pepper

9 oz Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef.

Add onion and garlic. Cook until onion is tender;

drain. Add remaining ingredients except frozen

vegetables. Bring to a boil. Reduce heat to low;

cover. Simmer 40 minutes, stirring occasionally. Add

10 to 15 minutes or until

vegetables and barley are tender. Add additional

water if soup becomes too thick upon standing. Ten

1-cup servings *NOTE: To use Quick QUAKER Barley,

substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground beef, onion and garlic as directed above. Add remaining ingredients

including frozen vegetables. Bring to a boil. Reduce

15 to 20 minutes or until

vegetables and barley are tender. - - - - - - - - - - - - - - - - - -