1/2 lb lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
7 cup water
16 oz no-salt-added tomatoes - undrained,, chopped
1/2 cup medium quaker barley*
1/2 cup sliced celery
1/2 cup sliced carrots
2 beef bouillon cubes
1 tsp basil
1 bay leaf
1/4 tsp black pepper
9 oz frozen mixed vegetables
A Recipe for
Hearty Vegetable Barley Soup
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| Judith Olney |
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This Recipe for Hearty Vegetable Barley Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Hearty Vegetable Barley Soup from the recipe cookbook of Recipes-to-go (Meat)
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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 frozen
vegetables; cook 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
heat to low; cover. Simmer 15 to 20 minutes or until vegetables and
barley are tender.
Serves: 10
Hearty Vegetable Barley Soup Recipe brought to you by Recipes To-Go