Recipe - Hearty Vegetable Barley Soup

One half pound Lean ground beef
One half cup Chopped onion
2 Garlic cloves; minced
7 cup Water
16 ounce Nosaltadded tomatoes
undrained, chopped
One half cup Medium QUAKER Barley*
One half cup Sliced celery
One half cup Sliced carrots
2 Beef bouillon cubes
1 teaspoon Basil
1 Bay leaf
One fourth teaspoon Black pepper
9 ounce Frozen mixed vegetables

In 4quart 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 1cup 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 11/2

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