Hearty vegetable barley soup

Yield: 1 servings

Measure Ingredient
½ pounds Lean ground beef
½ cup Chopped onion
1 clove Minced garlic
7 cups Water
1 can (14.5-oz) unsalted whole
Tomatos undrained cut into
½ cup Medium barley
½ cup Sliced celery
½ cup Sliced carrots
2 Beef bouillon cubes
½ teaspoon Crushed basil
1 Bay leaf
1 pack (9-oz) frozen mixed

In 4 quart saucepan or dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.

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