*  Exported from  MasterCook  *
 
                        HEARTY VEGETABLE BARLEY SOUP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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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