Recipe of Hearty Vegetable Barley Soup - Food Recipes

--MasterCook II Extracted--

Hearty Vegetable Barley Soup

Recipe By :
Serving Size : 6
Preparation Time :0:00
Categories : Soups

Ingredients - Preparation Method:

4 ounces Lean ground beef 1/4 cup Chopped onion 1 Garlic cloves -- minced 1 3/4 pints Water 1/2 pound No-salt-added tomatoes -- undrained -- chopped 1/4 cup Medium QUAKER Barley* 1/4 cup Sliced celery 1/4 cup Sliced carrots 1 Beef bouillon cubes 1/2 teaspoon Basil 1/2 Bay leaf 1 dash Black pepper 4 1/2 ounces Frozen mixed vegetables 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 - - - - - - - - - - - - - - - - - -