Quick 'N Hearty Vegetable Barley Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 c. chopped onion
2 cloves garlic, minced
10 c. water
2 (14 1/2 oz.) cans whole tomato, cut into pieces
1 c. quick barley
1 c. sliced celery
1 c. sliced carrots
5 beef bouillon cubes
1 tsp. basil
2 bay leaves
1 (16 oz.) pkg. frozen mixed vegetables
1 Tbsp. vegetable oil

Preparation

In a large soup pot brown 1/2 pound ground beef made into meatballs.
Add onions, garlic and the other 1/2 pound ground beef.
Cook until onion is tender.
Drain.
Stir in remaining ingredients except frozen vegetables.
Cover and bring to a boil. Reduce heat; simmer 20 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.
Yield:
16 (1-cup) servings.