QUICK’N HEARTY VEGETABLE BARLEY SOUP

½ lb. lean ground beef
½ c. chopped onion
1 clove garlic, minced
1 (14 ½ oz.) can unsalted whole tomatoes, undrained & cut into pieces.
5 c. water
1 (9 oz.) pkg. frozen mixed vegetables
½ c. sliced celery
½ c. sliced carrots
2 beef bullion cubes
1 bay leaf
¾ c. Quick Quaker barley
½ t. dried basil, crushed

In 4 qt. saucepan or Dutch oven, brown meat. Add onion & garlic. Cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover & bring to a boil. Reduce heat & simmer 10 min. stirring occasionally. Add frozen vegetables & cook 10 min. or till tender. Add more water if soup becomes too thick.

Carolyn Lee