Beef Barley Soup

• 1 to 2 lb. ground venison or beef
• 1 c. chopped onion
• 14 c. water
• 1 (28 oz.) can tomato puree
• 1 c. barley
• 1 c. sliced celery
• 1 c. sliced carrots
• 6 beef bouillon cubes
• 4 Tbsp. parsley
• 1 tsp. basil
• 1/2 tsp. each: oregano, garlic powder and black pepper
• pinch of each: thyme, chives, rosemary, dill seed and salt
• 3 bay leaves
• 1 (32 oz.) pkg. frozen mixed soup vegetables

1. In large saucepan, brown meat and onion.
2. Drain.
3. Add remaining ingredients except for frozen vegetables.
4. Cover; bring to boil.
5. Reduce heat and simmer 50 to 60 minutes, stirring occasionally.
6. Add frozen vegetables and cook until tender.
7. Makes six quarts.
8. This soup freezes well.

ground venison, onion, water, tomato puree, barley, celery, carrots, parsley, basil, oregano, thyme, bay leaves, mixed soup vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246530 (may not work)