HAMBURGER BARLEY VEGETABLE SOUP
1 1/2 lbs. ground beef
6 c. water
3 beef flavored bouillon cubes or 3 tsp. instant beef bouillon
2 c. sliced carrots
1 1/2 c. coarsely chopped onions
1 1/2 c. coarsely chopped celery
1/2 c. chopped green peppers
1/3 c. barley
1 tsp. salt
1/5 tsp. pepper
2 bay leaves
1/4 c. ketchup
28 oz. can (3 c.) tomatoes, undrained and cut up
8 oz. can tomatoes
In 5 quart Dutch oven, brown ground beef; 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. Makes 10
(1 1/2 cup) servings |
