Hamburger barley vegetable soup
10 servings
Ingredients
| Quantity | 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 |
Directions
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.