Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Lean ground beef
     1/4  cup           Chopped onion
   1                    Garlic cloves -- minced
   1 3/4  pints         Water
     1/2  pound         No-salt-added tomatoes
                        -- undrained -- chopped
     1/4  cup           Medium QUAKER Barley*
     1/4  cup           Sliced celery
     1/4  cup           Sliced carrots
   1                    Beef bouillon cubes
     1/2  teaspoon      Basil
     1/2                Bay leaf
   1      dash          Black pepper
   4 1/2  ounces        Frozen mixed vegetables

Preparation:

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.