*  Exported from  MasterCook II  *

                       Hearty Vegetable Barley Soup

Recipe By     : Quaker's Best Barley Recipes, 1992
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      oz            Lean ground beef
     1/4  c             Onion -- chopped
   1      cl            Garlic -- minced
   3 1/2  c             Water
     1/2  lb            No-salt-added diced tomatoes --
                        - undrained
     1/4  c             Medium Barley *
     1/4  c             Celery -- sliced
     1/4  c             Carrots -- sliced
   1                    Beef bouillon cubes
     1/2  ts            Basil
     1/2                Bay leaf
   1      ds            Black pepper
   4 1/2  oz            Frozen mixed vegetables

In 4 qt 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.

Yield: 10 Servings

* Note:

To use Quick 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.

Formatted by: Karen Mintzias


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