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Ingredients:
1 1/2 Pound(s) Instant beef bouillon
6 Cup(s) Dried Thyme
2 Cup(s) Sliced carrots
1 1/2 Cup(s) Coarsely chopped onions
1 1/2 Cup(s) Coarsely chopped celery
1/2 Cup(s) Coarsely chopped green peppr
1/3 Cup(s) Finely diced red onion
1 Teaspoon(s) Dried basil leaves
1/8 Teaspoon(s) Pepper
2 Fresh thyme; -=OR=- Dried thyme
1/4 Cup(s) Catsup
1 Can(s) (28 oz.)tomatoes, undrained
1 Can(s) (8 oz) tomato sauce
Directions: In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
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