"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hearty Vegetable Barley Soup Recipe

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This recipe for Hearty Vegetable Barley Soup, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Braddock
Added: Wednesday, July 27, 2005


1/2 lb. lean ground beef
1/2 c. chopped onion
1 clove garlic, minced
7 c. water
1 (14.5 oz.) can unsalted whole tomatoes, undrained, cut into pieces
1/2 c. medium barley
1/2 c. sliced celery
1/2 c. sliced carrots
2 beef bouillon cubes
1/2 tsp dried basil, crushed
1 bay leaf
1 (9 oz.) pkg frozen mixed vegetables

In a 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 50 to 60 min., stirring occasionally. Add frozen vegetables; cook about 10 min. or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes twelve 1 c. servings.




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