Hamburg Soup

• 1/2 lb. Lean Ground Beef
• 1/2 c. chopped Onion
• 1 Tbsp. dried minced Garlic
• 5 c. Water
• 14.5 oz. can unsalted whole Tomatoes undrained & cut into pieces (canned chopped Tomatoes can be used)
• 3/4 c. Quick Quaker Barley
• 1/2 c. sliced Celery
• 1/2 c. Carrots
• 2 Tbsp. Beef Bouillon
• 1 Bay Leaf (optional)
• 1 - 9 oz. pkg. frozen Mixed Vegetables (1 cup each of favorite frozen vegetables - ie corn and peas)

1. In a 4 quart saucepan or dutch oven, saute Onions, add Beef and brown.
2. When beef has browned, drain in a mesh strainer and rinse with warm tap water to remove excess fat.
3. Return beef to saucepan. Stir in remaining ingredients except for the Frozen Vegetables. Bring to a boil, reduce heat; simmer 10 minutes, stirring occasionally.
4. Add Frozen Vegetables; cook about 10 minutes or until vegetables are tender.
5. Additional water may be added if soup becomes too thick upon standing.
6. Makes eight one cup servings.

ground beef, onion, garlic, water, tomatoes, barley, celery, carrots, bay leaf, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111694 (may not work)