Hamburger Barley Vegetable Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ground beef,
6 cup: Water,
3 tsp: Instant beef bouillon,
2 cup: Sliced carrots,
1 1/2 cup: Coarsely chopped onions,
1 1/2 cup: Coarsely chopped celery,
1/2 cup: Coarsely chopped green peppr,
1/3 cup: Barley,
1 tsp: Salt,
1/8 tsp: Pepper,
2: Bay leaves,
1/4 cup: Catsup,
1 can: , (28 oz.)tomatoes, undrained
1 can: , (8 oz) tomato sauce
Directions:
In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain.
Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and
simmer 1 hour or until vegetables and barley are tender. Remove bay
leaves.
Tip: Flavor improves if chilled overnight and reheated before
serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
Source from luhu.jp
Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and
simmer 1 hour or until vegetables and barley are tender. Remove bay
leaves.
Tip: Flavor improves if chilled overnight and reheated before
serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
Source from luhu.jp
Tags
Soups