Hearty vegetable barley soup
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Soups & Stews |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/2
| lbs | Lean ground beef | | 1/2
| cup | Chopped onion | | 1
| cl | Minced garlic | | 7
| cup | Water | | 1
| can | (14.5-oz) unsalted whole | | | Tomatos undrained cut into | | | Pieces | | 1/2
| cup | Medium barley | | 1/2
| cup | Sliced celery | | 1/2
| cup | Sliced carrots | | 2
| | Beef bouillon cubes | | 1/2
| tsp | Crushed basil | | 1
| | Bay leaf | | 1
| pack | (9-oz) frozen mixed | | | Vegetables |
|
Procedures:
| 1 | In 4 quart saucepan or dutch oven, brown meat. | | 2 | Add onion and garlic; cook until onion is tender. | | 3 | Drain. | | 4 | Stir in remaining ingredients except frozen vegetables. | | 5 | Cover, bring to a boil. | | 6 | Reduce heat; simmer 50-60 minutes, stirring occasionally. | | 7 | Add frozen vegetables; cook about 10 minutes or until vegetables are tender. | | 8 | Additional water may be added if soup becomes too thick upon standing. |
|
|
