Ingredients
- 2 bay leaves
- 3/8 barley
- 6 c water
- 1 1/2 lb beef (ground)
- 2 c carrots (sliced)
- 8 oz tomato sauce
- 1 1/2 c coarsely onions (chopped)
- 1 1/2 c coarsely celery (chopped)
- 1/4 c catsup
- 1/2 c coarsely green peppr (chopped)
- 3 ts instant beef bouillon
- 1 ts salt
- 1/8 ts pepper
In 5-quart Dutch oven, brown ground beef (I use extra-lean): 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. Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
