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 minutes 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.