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1 lb. ground beef (I used 80% lean)
1 cup chopped onion
1-1/4 cups diced carrots
1/2 to 2/3 cup thinly sliced celery
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon black pepper
2 large cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1/4 cup catsup
5 cups water
1/3 cup Quaker Quick Pearled Barley
6 teaspoons beef bouillon granules
1 teaspoon dried basil leaves
1 cup frozen corn kernels
1 cup frozen peas
In a large stockpot, lightly brown the ground beef.
Do not drain off the grease, as I use that to saute' the vegetables.
Add the onion, carrots, and celery to the stockpot.
Season the vegetables with the salt and pepper,
and saute' the vegetables for 5 minutes.
Add the minced garlic, and continue saute'ing for 2 more minutes.
Add the remaining ingredients, and bring soup to a boil.
Then reduce the heat, and simmer the soup covered for 55 minutes.
Ladle soup into bowls, and serve.
Servings: 5
1 cup chopped onion
1-1/4 cups diced carrots
1/2 to 2/3 cup thinly sliced celery
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon black pepper
2 large cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1/4 cup catsup
5 cups water
1/3 cup Quaker Quick Pearled Barley
6 teaspoons beef bouillon granules
1 teaspoon dried basil leaves
1 cup frozen corn kernels
1 cup frozen peas
In a large stockpot, lightly brown the ground beef.
Do not drain off the grease, as I use that to saute' the vegetables.
Add the onion, carrots, and celery to the stockpot.
Season the vegetables with the salt and pepper,
and saute' the vegetables for 5 minutes.
Add the minced garlic, and continue saute'ing for 2 more minutes.
Add the remaining ingredients, and bring soup to a boil.
Then reduce the heat, and simmer the soup covered for 55 minutes.
Ladle soup into bowls, and serve.
Servings: 5
