| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soups | 10 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 6 | c | Water |
| 3 | ts | Instant beef bouillon |
| 2 | c | Sliced carrots |
| 1 1/2 | c | Coarsely chopped onions |
| 1 1/2 | c | Coarsely chopped celery |
| 1/2 | c | Coarsely chopped green peppr |
| 1/3 | c | Barley |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Bay leaves | |
| 1/4 | c | Catsup |
| 1 | cn | (28 oz.)tomatoes, undrained |
| 1 | cn | (8 oz) tomato sauce |
INSTRUCTIONS
In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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