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Grandma Tempel's Vegetable Barley Soup Recipe

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This recipe for Grandma Tempel's Vegetable Barley Soup is from The Stahlecker / Tempel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. sliced celery
1/2 c. sliced carrots
1 (14 1/2 oz.) can diced tomatoes, undrained (sometimes just use tomato juice)
1 (9 oz.) pkg. frozen mixed vegetables (sometimes just put in beans, potatoes, corn, etc. or what she has on hand)
5 c. water
2 beef bouillon cubes
1 clove garlic, minced
1/2 tsp. dried basil, crushed
1 Bay leaf (optional)
3/4 c. Quaker Quick Barley
Directions:
Directions:
In a 4-quart saucepan or Dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain off any fat. Stir in remaining ingredients except for 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 the soup becomes too thick upon standing.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Grandma doesn't always follow the recipe exactly, but it's always delicious.

 

 

 

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