Free Recipe Hearty Vegetable Barley Soup

Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10

Ingredients for Hearty Vegetable Barley Soup Recipe

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

Hearty Vegetable Barley Soup Preparation

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. Nutrition Information: 1 cup * Calories 110 * Protein 7g * Carbohydrate 15g * Fat 3g * Cholesterol 15mg * Dietary Fiber 2g * Sodium 190mg * Percent of Calories from Fat: 25% Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2 Source: Quaker’’s Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip

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