Quick’n Hearty Vegetable Barley Soup

Categories: soup- chowder-stew- chili

Ingredients

• 1/2 lb. lean ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 5 cups water
• 1 (14 1/2 oz.) can unsalted whole tomatoes, undrained, cut into pieces
• 3/4 cup Quaker Quick Barley
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 2 beef bouillon cubes
• 1/2 tsp. dried basil, crushed
• 1 bay leaf
• 1 (oz.) pkg. frozen mixed vegetables

Directions

1. In a 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 10 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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