HEARTY VEGETABLE BARLEY SOUP

Servings: 10
Ingredients:

1/2 lb Lean ground beef
1/2 c  Chopped onion
2    Garlic cloves; minced
7 c  Water
16 oz No-salt-added tomatoes
-- undrained, chopped
1/2 c  Medium QUAKER Barley*
1/2 c  Sliced celery
1/2 c  Sliced carrots
2    Beef bouillon cubes
1 ts Basil
1    Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and
garlic. Cook until onion is tender; drain. Add remaining ingredients
except frozen vegetables. Bring to a boil. Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10
to 15 minutes or until vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing.
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients including frozen
vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to
20 minutes or until vegetables and barley are tender.

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