Barley Soup - cooking recipe

Ingredients

1/2 lb. ground chuck
1/2 c. chopped onion
1 clove garlic, minced
7 c. water
1 (14 1/2 oz.) can whole tomatoes
medium Quaker barley
1/2 c. sliced celery
1/2 c. sliced carrots
2 beef bouillon cubes
1/2 tsp. basil, crushed
1 bay leaf
1 (9 oz.) frozen mixed vegetables

Preparation

In 6-quart saucepan brown meat.
Add onions and garlic.
Cook until onion is tender; drain.
Stir in remaining ingredients except frozen vegetables.
Cover and bring to a boil.
Reduce heat, simmer 50 to 60 minutes, stirring occasionally.
Add frozen vegetables. Cook about 10 minutes or until vegetables are tender.
More water can be added if needed.