Hamburger Soup
- 1 1/2 lb. ground beef
- 4 beef bouillon cubes
- 28 oz. can tomatoes
- 46 oz. can V-8 juice
- 1/2 c. dried parsley
- 1/2 tsp. basil
- dash of black pepper
- dash of garlic powder
- 1 Tbsp. salt
- 1 c. diced celery
- 1 c. diced onion
- 1/2 c. diced green pepper
- 2 c. sliced carrots
- 1 c. quick cook barley
- 1/2 c. rice, uncooked
- water (can add as desired for thinner consistency)
- Brown meat in a Dutch
- oven.
- Drain
- fat.
- Addt small amount of margarine to
- lightly saute celery, onions and green pepper. Add all other
- ingredients,
- except
- barley and rice. Cook until carrots are
- tender,
- about
- 40 minutes, uncovered. Add barley and rice.
- Stir
- occasionally,
- cooking
- about
- 30 minutes more. Makes 6 to 8 generous servings.
ground beef, tomatoes, parsley, basil, black pepper, garlic, salt, celery, onion, green pepper, carrots, cook barley, rice, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=712320 (may not work)