A simple and completely straightforward soup. Brown the beef, cut the vegetables, throw everything into the pot and cook for about an hour.
½ pound lean ground beef
½ cup chopped onion
1 clove garlic, minced
7 cups water
1 can (14 ounces) unsalted whole tomatoes, undrained and cut up
½ cup medium barley
½ cup sliced celery
½ cup sliced carrots
2 beef bouillon cubes
½ teaspoon dried basil, crushed
1 bay leaf
1 package (9 ounces) frozen mixed vegetables
- In a 4 quart saucepan, brown the meat. Add onion and garlic; cook until onion is tender. Drain.
- Stir in other ingredients except for frozen vegetables. Cover. Bring to a boil, reduce heat, and simmer 50 – 60 min., stirring occasionally.
- Add frozen vegetables; cook 10 min. or until vegetables are tender.