Hamburger barley vegetable soup

Yield: 10 servings

Measure Ingredient
1½ pounds Ground beef
6 cups Water
3 teaspoons Instant beef bouillon
2 cups Sliced carrots
1½ cup Coarsely chopped onions
1½ cup Coarsely chopped celery
½ cup Coarsely chopped green peppr
⅓ cup Barley
1 teaspoon Salt
⅛ teaspoon Pepper
2 Bay leaves
¼ cup Catsup
1 can (28 oz.)tomatoes, undrained
1 can (8 oz) tomato sauce

In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain.

Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves.

Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.

Similar recipes