Hearty Vegetable Barley Soup

Hearty Vegetable Barley Soup Recipe

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Mrs B



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1/2 lb
lean ground beef
1/2 c
chopped onion
garlic cloves, minced
7 c
16 oz
no salt added tomatoes, undrained, chopped
1/2 c
1/2 c
sliced celery
1/2 c
sliced carrots
beef bouillon cubes
1 tsp
bay leaf
1/4 tsp
black pepper
9 oz
frozen mixed vegetables

How to Make Hearty Vegetable Barley Soup


  • 1In 4-quart saucepan or dutch oven, brown ground beef.
  • 2Add onion and garlic.
  • 3Cook until onion is tender; drain.
  • 4Add remaining ingredients except frozen vegetables.
  • 5Bring to a boil.
  • 6Reduce heat to low; cover.
  • 7Simmer 40 minutes, stirring occasionally.
  • 8Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender.
  • 9Add additional water if soup becomes too thick upon standing.
  • 10NOTE: To use quick barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups.
  • 11Cook ground beef, onion and garlic as directed above.
  • 12Add remaining ingredients including frozen vegetables.
  • 13Bring to a boil.
  • 14Reduce heat to low; cover.
  • 15Simmer 15 to 20 minutes or until vegetables and barley are tender.

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About Hearty Vegetable Barley Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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