Ingredients
- 2 garlic (cloves)
- 2 beef bouillon (cubes)
- 1 bay leaf
- 1/2 quaker barley
- 7 c water
- 9 oz mixed vegetables (frozen)
- 16 oz no salt added tomatoes
- 1/2 lb beef (lean ground)
- 1/2 c carrots (sliced)
- 1/2 c onion (chopped)
- 1/2 c celery (sliced)
- 1 ts basil
- 1/4 ts black pepper
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.
