Title: Hearty vegetable barley soup
 Categories: Soups
      Yield: 10 Servings
 
    1/2 lb Lean ground beef
    1/2 c  Chopped onion
      2    Garlic cloves; minced
      7 c  Water
     16 oz No-salt-added tomatoes
           -- undrained, chopped
    1/2 c  Medium QUAKER Barley*
    1/2 c  Sliced celery
    1/2 c  Sliced carrots
      2    Beef bouillon cubes
      1 ts Basil
      1    Bay leaf
    1/4 ts Black pepper
      9 oz Frozen mixed vegetables
 
  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.