Title: Hearty Vegetable Barley Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1/2 | lb | Lean ground beef |
| 1/2 | c | Chopped onion |
| 1 | | Clove garlic; minced |
| 7 | c | Water |
| 1 | cn | (14.5-oz) unsalted whole tomatoes undrained cut into pieces |
| 1/2 | c | Md barley |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 2 | | Beef bouillon cubes |
| 1/2 | ts | Crushed basil |
| 1 | | Bay leaf |
| 1 | pk | (9-oz) frozen mixed vegetables |
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.