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Hearty vegetable Barley Soup Recipe

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This recipe for Hearty vegetable Barley Soup, by , is from The Herman & Dorothy Scholer 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!

Contributor:  
Contributor:  
Connie Conner

Category:
Category:

Ingredients:  
Ingredients:  
1/2 - 1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic minced
1 (14 1/2 oz) can unsalted diced tomatoes
1/2 cup sliced celery
1 cup cubed potatoes
2 cups beef stock
1 bay leaf
1/2 teaspoon dried basil
1 pkg (9 oz) frozen mixed vegetables
1/4 cup quick cooking barley

Directions:
Directions:
In a sauce pan or Dutch oven, brown meat. Add onion and garlic. Cook until onion is tender. Drain excess fat if needed. Stir in remaining ingredients except barley. Cover; bring to a boil. Reduce heat; simmer, stirring occasionally until vegetables are desired tenderness. This can be 20 minutes to 2 hours. Add quick cooking barley to boiling soup 15 minutes before desired done time. Cook 10 to 12 minutes, remove from heat and let stand for 5 minutes before serving.


Number Of Servings:
Number Of Servings:
8 cups

 

 

 

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