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| 1/2 x ca. 450 g | lean ground beef |
| 1/2 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 7 Tasse | water |
| 16 x ca. 30 g | No-salt-added tomatoes undrained, chopped |
| 1/2 Tasse | Medium Quaker Barley* |
| 1/2 Tasse | celery sliced |
| 1/2 Tasse | carrots sliced |
| 2 | Beef bouillon cubes |
| 1 Teelöffel | basil |
| 1 | Bayleaf |
| 1/4 Teelöffel | black pepper |
| 9 x ca. 30 g | Frozen mixed vegetables |
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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
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.
Nutrition Information: 1 cup * Calories 110
* Protein 7g
* Carbohydrate 15g
* Fat 3g
* Cholesterol 15mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 25%
Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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