Hearty Beef And Barley Soup - cooking recipe

Ingredients

3/4 c. packaged dry barley
1 1/2 lb. ground beef (round or chuck)
9 c. hot water (more or less)
3 beef bouillon cubes
1 Tbsp. Worcestershire sauce
1 tsp. dried leaf basil, crumbled
1 1/4 tsp. salt
1 bay leaf
1 (8 oz. or more) can tomatoes (undrained)
3 ribs celery, sliced (1 c.)
2 large carrots, sliced (1 c.)
1 can green beans, cut in small pieces
1/2 tsp. Tabasco pepper sauce

Preparation

In medium saucepan, combine barley and enough water to cover. Bring to a boil.
Cook 5 minutes.
Drain and set aside.
In a large kettle or soup pot, heat oil over high heat.
Brown meat, chopping into small bits.
Add onion and garlic; saute for 2 to 3 minutes.
Add cooked barley, 9 cups hot water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf.
Cover and simmer 30 minutes longer.
(Vary the cooking time so that vegetables get thoroughly done.)
Yields 3 quarts.
A bit of macaroni or spaghetti may be added, if desired.