Hearty Vegetable Barley Soup Recipe
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Ingredients : Hearty Vegetable Barley Soup Recipe
1/2 lb Lean ground beef
1/2 cup Chopped onion
2 Garlic cloves, minced
7 cup Water
16 oz No-salt-added tomatoes undrained, chopped
1/2 cup Medium QUAKER Barley*
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1 tsp Basil
1 Bay leaf
1/4 tsp Black pepper
9 oz Frozen mixed vegetables
In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and
garlic. Cook until onion is tender; drain. Add remaining ingredients
except frozen vegetables. Bring to a boil. Reduce heat to low;
cover. Simmer 40 minutes, stirring occasionally. Add frozen
vegetables; cook 10 to 15 minutes or until vegetables and barley are
tender. Add additional water if soup becomes too thick upon standing.
Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3
cup quick barley for medium barley and decrease water to 6 cups.
Cook ground beef, onion and garlic as directed above. Add remaining
ingredients including frozen vegetables. Bring to a boil. Reduce
heat to low; cover. Simmer 15 to 20 minutes or until vegetables and
barley are tender.
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vegetable - OneLook Dictionary Search
noun: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant ▸