Hearty vegetable barley soup
Barley Soups Vegetables
Last updated 6/12/2012 12:51:40 AM. Recipe ID 13305. Report a problem with this recipe.
Title: Hearty vegetable barley soup
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.
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