Categories: Soups, barley, healthy, whole-grains

Ingredients

• 1/2 lb gr beef (I used gr chicken)
• 1/2 cup chopped onion (I used leek)
• 1 clove garlic, minced
• 5 cups water
• 1 14 1/2 oz can diced tomatoes
• 3/4 cup pearled barley (Quaker Quick)
• 1/2 cup celery
• 1/2 cup sliced carrots
• 2 beef bouillon cubes
• 1/2 tsp dried basil
• 1 bay leaf
• 1 (9 oz) pkg frozen mixed vegetables

Directions

1. Ina 4-qt saucepan or Dutch oven, brown meat. Add onion and garlic, cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be needed if soup becomes too thick on standing.

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