Hearty Vegetable Barley Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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My mom picked up this barley soup recipe in her fitness class and passed it to me. Itâs loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.Emily Melton, Prophetstown, Illinois Ingredients:
1/2 pound ground beef |
5 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 small onion, chopped |
1 celery rib, sliced |
1 medium carrot, sliced |
2 teaspoons reduced-sodium beef bouillon granules |
1 bay leaf |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups frozen mixed vegetables |
3/4 cup quick-cooking barley |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings.
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