| 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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