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HEARTY VEGETABLE BARLEY SOUP



Ingredients:
1/2 Pound(s) Lean ground beef
1/2 Cup(s) Chopped onion
2 Garlic cloves; minced
7 Cup(s) Dried Thyme
16 Ounce(s) No-salt-added tomatoes
1/2 Cup(s) Medium QUAKER Barley*
1/2 Cup(s) Sliced celery
1/2 Cup(s) Sliced carrots
2 Beef bouillon cubes
1 Teaspoon(s) Basil
1 Bay leaf
1/4 Teaspoon(s) Cubed dry whole wheat bread
9 Ounce(s) Frozen mixed vegetables
Directions: In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground beef, onion and garlic as directed above. Add remaining ingredients including frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until vegetables and barley are tender.
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