Serves:

Ingredients:

1/2 lb Lean ground beef
1 pk (9-oz) frozen mixed
1 ea Bay leaf
1/2 ts Crushed basil
2 ea Beef bouillon cubes
1/2 c Sliced carrots
1/2 c Sliced celery
1/2 c Md barley
into pieces
tomatoes undrained cut
1 cn (14.5-oz) unsalted whole
7 c Water
1 ea Clove garlic; minced
1/2 c Chopped onion
vegetables

Method:

In 4 quart saucepan or dutch oven, brown meat.
Add onion and garlic; cook until onion is tender.
Drain.
Stir in remaining ingredients except frozen vegetables.
Cover, bring to a boil.
Reduce heat; simmer 50-60 minutes, stirring occasionally.
Add frozen vegetables; cook about 10 minutes or until vegetables are tender.
Additional water may be added if soup becomes too thick upon standing.