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| Hamburger Barley Vegetable Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 10
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Ingredients
1 1/2 lb ground beef
6 cup water
3 teaspoon 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 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/4 cup catsup
1 can (28 oz.)tomatoes, undrained
1 can (8 oz) tomato sauce
Cooking 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.
soups
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