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| Hearty Vegetable Barley Soup |
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1/2 pound Lean Ground Beef |
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1/2 cup chopped Onion |
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2 Garlic cloves, minced |
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5 cups Water |
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16 ounces No-Salt Tomatoes, undrained and chopped |
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1/2 cup Medium Barley |
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1/2 cup sliced Celery |
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1/2 cup sliced Carrots |
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2 Cups Beef Stock or Broth |
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1 tsp Basil |
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1 Bay Leaf |
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1/4 tsp Black Pepper |
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9 ounces Frozen Mixed Vegetables |
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Brown lean ground beef in large saucepan or Dutch oven. Brown beef until no longer pink. |
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Add onions and garlic. Cook until onions are tender. Drain off excess fat. |
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Add water, no-salt tomatoes, barley, celery, carrots, beef bouillon, basil, bay leaf, and black pepper. |
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Bring to a gentle boil. Reduce heat to low and cover. Simmer 40 minutes. Stir occasionally. |
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Add mixed vegetables; cook 10 to 15 minutes until vegetables are tender. |
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Add additional water if soup becomes too thick. |
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