Vegetable Barley Soup

By merlin

Quaker Medium Barley

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 7 cups water
• 1 14-1/2-ounce can unsalted whole tomatoes, undrained, cut into pieces
• 1/2 cup Quaker Medium Barley, uncooked
• 1/2 cup celery, sliced
• 1/2 cup carrots, slliced
• 2 beef bouillon cubes
• 1/2 tsp dried basil, crushed
• 1 bay leaf
• 1 9-ounce package frozen mixed vegetables

Preparation

Step 1

In a 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 to 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.

Yield: 12 i cup servings