Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories