• 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 7 cups water
  • 1/2 cup Medium Quaker® Barley*
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 1/2 teaspoon basil
  • 1 bay leaf
  • 1 bag of frozen vegetables (9 ounces)

Cooking Instructions

In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain off juices. Add remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 or until vegetables are tender. Add additional water if soup becomes too thick upon standing.

Serving Tips: *If using 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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