Hearty vegetable barley soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground beef |
| ½ | cup | Chopped onion |
| 1 | clove | Minced garlic |
| 7 | cups | Water |
| 1 | can | (14.5-oz) unsalted whole |
| Tomatos undrained cut into | ||
| Pieces | ||
| ½ | cup | Medium barley |
| ½ | cup | Sliced celery |
| ½ | cup | Sliced carrots |
| 2 | Beef bouillon cubes | |
| ½ | teaspoon | Crushed basil |
| 1 | Bay leaf | |
| 1 | pack | (9-oz) frozen mixed |
| Vegetables | ||
Directions
In 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 50-60 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.
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