Yield: 10 servings
|1½ pounds||Ground beef|
|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|
|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.