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Hearty Vegetable Barley Soup

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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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