Beef Barley Soup - cooking recipe

Ingredients

1 to 2 lb. ground venison or beef
1 c. chopped onion
14 c. water
1 (28 oz.) can tomato puree
1 c. barley
1 c. sliced celery
1 c. sliced carrots
6 beef bouillon cubes
4 Tbsp. parsley
1 tsp. basil
1/2 tsp. each: oregano, garlic powder and black pepper
pinch of each: thyme, chives, rosemary, dill seed and salt
3 bay leaves
1 (32 oz.) pkg. frozen mixed soup vegetables

Preparation

In large saucepan, brown meat and onion.
Drain.
Add remaining ingredients except for frozen vegetables.
Cover; bring to boil.
Reduce heat and simmer 50 to 60 minutes, stirring occasionally.
Add frozen vegetables and cook until tender.
Makes six quarts.
This soup freezes well.