Hearty Vegetable Barley Soup

Hearty Vegetable Barley Soup

Ingredients

  • 1/2 pound Lean Ground Beef
  • 1/2 cup chopped Onion
  • 2 Garlic cloves, minced
  • 5 cups Water
  • 16 ounces No-Salt Tomatoes, undrained and chopped
  • 1/2 cup Medium Barley
  • 1/2 cup sliced Celery
  • 1/2 cup sliced Carrots
  • 2 Cups Beef Stock or Broth
  • 1 tsp Basil
  • 1 Bay Leaf
  • 1/4 tsp Black Pepper
  • 9 ounces Frozen Mixed Vegetables

Directions

  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.