HAMBURGER BARLEY VEGETABLE SOUP

By Clarabell

Ingredients

• 1 1/2 LB. GROUND BEEF
• 6 CUPS WATER
• 3 BEEF-FLAVOR BOUILLON CUBES
• 2 CUPS SLICED CARROTS
• 1 1/2 CUPS COARSELY CHOPPED ONIONS
• 1 1/2 CUPS COARSELY CHOPPED CELERY
• 1/2 CUP COARSELY CHOPPED GREEN PEPPER
• 1/3 CUP BARLEY
• 1 TEASPOON SALT
• 1/8 TEASPOON PEPPER
• 2 BAY LEAVES
• 1/4 CUP CATSUP
• 28 -OZ. CAN TOMATOES UNDRAINED, CUT UP
• 8 -OZ CAN TOMATO SAUCE

Preparation

Step 1

IN 5-QUART DUTCH OVEN, BROWN GROUND BEEF; DRAIN. STIR IN REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER 1 HOUR OR UNTIL VEGETABLES AND BARLEY ARE TENDER. REMOVE BAY LEAVES. 10 (1 1/2-CUP) SERVINGS. ONCE YOU BROWN YOUR BEEF YOU CAN PUT THE REST IN YOUR CROCKPOT AND COOK ALL DAY.