Hearty Vegetable Barley Soup
Serves:
Ingredients:
1/2
lb
Lean ground beef
1
pk
(9-oz) frozen mixed
1
ea
Bay leaf
1/2
ts
Crushed basil
2
ea
Beef bouillon cubes
1/2
c
Sliced carrots
1/2
c
Sliced celery
1/2
c
Md barley
into pieces
tomatoes undrained cut
1
cn
(14.5-oz) unsalted whole
7
c
Water
1
ea
Clove garlic; minced
1/2
c
Chopped onion
vegetables
Method:
In 4 quart saucepan or dutch oven, brown meat.
Add onion and garlic; cook until onion is tender.
Drain.
Stir in remaining ingredients except frozen vegetables.
Cover, bring to a boil.
Reduce heat; simmer 50-60 minutes, stirring occasionally.
Add frozen vegetables; cook about 10 minutes or until vegetables are tender.
Additional water may be added if soup becomes too thick upon standing.