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Hearty Vegetable Barley Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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
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