Hearty Vegetable Barley Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Lean ground beef,
1/2 cup: Chopped onion,
2: Garlic cloves, minced
7 cup: Water,
16 ounce: 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 ounce: Frozen mixed vegetables,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups