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Vegetable Beef Soup
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1 lb. lean ground beef
1 c. onion, chopped
1 tsp. dried basil
1/2 tsp. black pepper
1 tsp. bottled minced garlic
3 tsp. Worcestershire sauce
4 c. water
2 beef bouillon cubes
1 chicken bouillon cube
1 tsp. sugar
1 bay leaf
1 can (14.5 ounces) diced tomatoes
1/2 c. quick-cooking barley
2 c. mixed frozen vegetables (corn, peas, green beans and carrots), partially defrosted
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In a large pot cook onion and beef about 3 minutes on medium high heat: stir frequently. Drain the grease. Stir in basil, black pepper, garlic and Worcestershire sauce. Add water, bouillon cubes, sugar, bay leaf and tomatoes with their juice. Cover pot and bring soup to vigorous boil. Stir in barley and reduce heat to medium to maintain moderate boil. Cover pot and boil soup for 5 minutes. Uncover pot, and stir in vegetables. Cover pot and increase heat to high, to bring soup back to vigorous boil. Reduce heat to medium, cover pot and continue to boil until barley is tender, about 5 minutes more. Remove bay leaf just before serving. Makes 4 servings. |
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