Hearty Beef And Barley Soup

• 3/4 c. packaged dry barley
• 1 1/2 lb. ground beef (round or chuck)
• 9 c. hot water (more or less)
• 3 beef bouillon cubes
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dried leaf basil, crumbled
• 1 1/4 tsp. salt
• 1 bay leaf
• 1 (8 oz. or more) can tomatoes (undrained)
• 3 ribs celery, sliced (1 c.)
• 2 large carrots, sliced (1 c.)
• 1 can green beans, cut in small pieces
• 1/2 tsp. Tabasco pepper sauce

1. In medium saucepan, combine barley and enough water to cover. Bring to a boil.
2. Cook 5 minutes.
3. Drain and set aside.
4. In a large kettle or soup pot, heat oil over high heat.
5. Brown meat, chopping into small bits.
6. Add onion and garlic; saute for 2 to 3 minutes.
7. Add cooked barley, 9 cups hot water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf.
8. Cover and simmer 30 minutes longer.
9. (Vary the cooking time so that vegetables get thoroughly done.)
10. Yields 3 quarts.
11. A bit of macaroni or spaghetti may be added, if desired.

barley, ground beef, hot water, worcestershire sauce, dried leaf basil, salt, bay leaf, tomatoes, celery, carrots, green beans, tabasco pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958844 (may not work)