Hamburg Soup - cooking recipe

Ingredients

1/2 lb. Lean Ground Beef
1/2 c. chopped Onion
1 Tbsp. dried minced Garlic
5 c. Water
14.5 oz. can unsalted whole Tomatoes undrained & cut into pieces (canned chopped Tomatoes can be used)
3/4 c. Quick Quaker Barley
1/2 c. sliced Celery
1/2 c. Carrots
2 Tbsp. Beef Bouillon
1 Bay Leaf (optional)
1 - 9 oz. pkg. frozen Mixed Vegetables (1 cup each of favorite frozen vegetables - ie corn and peas)

Preparation

In a 4 quart saucepan or dutch oven, saute Onions, add Beef and brown.
When beef has browned, drain in a mesh strainer and rinse with warm tap water to remove excess fat.
Return beef to saucepan. Stir in remaining ingredients except for the Frozen Vegetables. Bring to a boil, reduce heat; simmer 10 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.
Makes eight one cup servings.