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Quick 'n Hearty Vegetable Beef Barley Soup Recipe

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This recipe for Quick 'n Hearty Vegetable Beef Barley Soup is from The Elsbernd 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:  
½ lb. lean ground beef
½ c. chopped onion
1 clove garlic, minced
5 c. water
1 14½-oz. can unsalted whole tomatoes, untrained, cut into pieces
¾ c. quick barley
½ c. sliced celery
½ c. sliced carrots
2 beef bouillon cubes
½ tsp. dried basil, crushed
1 bay leaf
1 9-oz. pkg. frozen mixed vegetables
Directions:
Directions:
In a 4 quart 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 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.
Personal Notes:
Personal Notes:
I actually use a package of soup bones instead of the ground beef

 

 

 

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