Quick ’N Healthy Hearty Vegetable Barley Soup

(from rosie’s recipe box)

I also added some butternut squash cubes and some celeriac.

Source: QUAKER Back of the Box (from RecipeThing user kylerhea)

Serves 8 people

Categories: not tried, soup

Ingredients

  • 1/2 lb gr beef (I used gr chicken)
  • 1/2 cup chopped onion (I used leek)
  • 1 clove garlic, minced
  • 5 cups water
  • 1 14 1/2 oz can diced tomatoes
  • 3/4 cup pearled barley (Quaker Quick)
  • 1/2 cup celery
  • 1/2 cup sliced carrots
  • 2 beef bouillon cubes
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 1 (9 oz) pkg frozen mixed vegetables

Directions

  1. Ina 4-qt 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 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be needed if soup becomes too thick on standing.

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