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Hearty Vegetable Barley Soup

Ingredients


1 - 1/2 pound Lean Ground Beef

2 - 1/2 cup chopped Onion

3 - 2 Garlic cloves, minced

4 - 5 cups Water

5 - 16 ounces No-Salt Tomatoes, undrained and chopped

6 - 1/2 cup Medium Barley

7 - 1/2 cup sliced Celery

8 - 1/2 cup sliced Carrots

9 - 2 Cups Beef Stock or Broth

10 - 1 tsp Basil

11 - 1 Bay Leaf

12 - 1/4 tsp Black Pepper

13 - 9 ounces Frozen Mixed Vegetables


Instructions


1 - Brown lean ground beef in large saucepan or Dutch oven. Brown beef until no longer pink.


2 - Add onions and garlic. Cook until onions are tender. Drain off excess fat.


3 - Add water, no-salt tomatoes, barley, celery, carrots, beef bouillon, basil, bay leaf, and black pepper.


4 - Bring to a gentle boil. Reduce heat to low and cover. Simmer 40 minutes. Stir occasionally.


5 - Add mixed vegetables; cook 10 to 15 minutes until vegetables are tender.


6 - Add additional water if soup becomes too thick.