Barley Beef Vegetable Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced 1/4 inch thick
3 stalks celery, sliced 1/2 inch thick
1/4 tsp. dry basil
1/4 tsp. oregano
1/2 c. pearl barley, rinsed and drained
6 c. regular strength beef broth or 7 beef bouillon cubes, dissolved in 6 c. water
1 medium zucchini, sliced
salt and pepper to taste
chopped parsley

Preparation

In 5 quart pan, cook beef, onion and garlic over medium-high heat until meat loses its pink color and onion is limp.
Drain and discard fat.
Add carrots, celery, basil, oregano, barley and broth.
Bring to boil; then reduce heat, cover and simmer gently for about 45 minutes or until barley is tender.
Add zucchini and simmer just until tender, about 5 minutes longer.
Season to taste with salt and pepper.
Garnish with parsley when served.
Makes about 4 servings.