Title: Hearty Vegetable Barley Soup
Categories: Soups
Yield: 10 Servings

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

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