| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soups | 10 | Servings |
INGREDIENTS
| 1/2 | lb | Lean ground beef |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves; minced | |
| 7 | c | Water |
| 16 | oz | No-salt-added tomatoes undrained, chopped |
| 1/2 | c | Medium QUAKER Barley* |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 2 | Beef bouillon cubes | |
| 1 | ts | Basil |
| 1 | Bay leaf | |
| 1/4 | ts | Black pepper |
| 9 | oz | Frozen mixed vegetables |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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