Hearty Vegetable Barley Soup

Course : Soups
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

4 ounces Lean ground beef
1/4 cup Chopped onion
1 cloves Garlic -- 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 piece Beef bouillon cubes
1/2 teaspoon Basil
1/2 piece bay leaf
1 dash Black pepper
4 1/2 ounces Frozen mixed vegetables
 

Preparation / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Soups Recipes