"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Hearty Vegetable Barley Soup Recipe

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

Linda Kuchenberg
Added: Saturday, June 13, 2009


1/2 lb lean ground beef
1/2 c chopped onion
1 clove garlic
1 14oz can diced tomatoes
1 c medium barley
1 bay leaf
1/2 c sliced celery
1/2 c sliced carrots
7 c water
2 beef bouillon cubes
1/2 ts dried basil
9 oz pkg frozen mixed vegetables

Brown meat in Dutch oven. Add onion and garlic, cook until onion is tender. Stir in remaining ingredients except frozen vegetables. Cover, bring to boil. Reduce heat and simmer 60 minutes, stirring occasionally. Add frozen vegetables, cook 10 minutes longer or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Remove bay leaf before serving.




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