Hearty Vegetable Barley Soup Recipe

Step 1

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.

Things You'll Need

  • 1/2lb Lean ground beef
  • 1/2c Chopped onion
  • 2 Garlic cloves; minced
  • 7c Water
  • 16oz No-salt-added tomatoes
  • -- undrained, chopped
  • 1/2c Medium QUAKER Barley*
  • 1/2c Sliced celery
  • 1/2c Sliced carrots
  • 2 Beef bouillon cubes
  • 1ts Basil
  • 1 Bay leaf
  • 1/4ts Black pepper
  • 9oz Frozen mixed vegetables

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