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Vegetable Barley Soup Recipe

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This recipe for Vegetable Barley Soup, by , is from The Herrera Family Cookbook Project, 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!

Nancy Farrar


1/2 lb Ground Beef, Chicken or Turkey
1/2 med. Onion
1 clove Garlic, minced
7 c Water
1 lg Tomato, diced (or 14 oz can, undrained)
1/2 c Pearled Barley
3 med Carrots, diced
3 Celery stalks, diced
1 med Zucchini, diced
2 med Potatoes, diced
3 Bouillon Cubes, Chicken or Beef
1/2 tsp Basil
1/2 tsp Salt

In a large (4 qt.) saucepan, brown meat. Add onion and garlic; cook until onion is tender. Drain off fat if necessary. Stir in remaining ingredients. Cover. Bring to a boil. Reduce heat and simmer 50-60 mins, stirring occasionally. Add water if necessary.

Variation: after 50-60 mins, add a 9 oz. pkg of frozen vegetables with pasta. cook and additional 10 mins.




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