Title: Hamburger Barley Vegetable Soup
Categories: Soup
Yield: 10 Servings
| 1 1/2 | lb | Ground beef |
| 6 | c | Water |
| 3 | ts | Instant beef bouillon |
| 2 | c | Sliced carrots |
| 1 1/2 | c | Coarsely chopped onions |
| 1 1/2 | c | Coarsely chopped celery |
| 1/2 | c | Coarsely chopped green peppr |
| 1/3 | c | Barley |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | | Bay leaves |
| 1/4 | c | Catsup |
| 1 | cn | (28 oz.)tomatoes, undrained |
| 1 | cn | (8 oz) tomato sauce |
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.