Barley Beef Vegetable Soup

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced 1/4 inch thick
• 3 stalks celery, sliced 1/2 inch thick
• 1/4 tsp. dry basil
• 1/4 tsp. oregano
• 1/2 c. pearl barley, rinsed and drained
• 6 c. regular strength beef broth or 7 beef bouillon cubes, dissolved in 6 c. water
• 1 medium zucchini, sliced
• salt and pepper to taste
• chopped parsley

1. In 5 quart pan, cook beef, onion and garlic over medium-high heat until meat loses its pink color and onion is limp.
2. Drain and discard fat.
3. Add carrots, celery, basil, oregano, barley and broth.
4. Bring to boil; then reduce heat, cover and simmer gently for about 45 minutes or until barley is tender.
5. Add zucchini and simmer just until tender, about 5 minutes longer.
6. Season to taste with salt and pepper.
7. Garnish with parsley when served.
8. Makes about 4 servings.

lean ground beef, onion, garlic, carrots, stalks celery, basil, oregano, pearl barley, regular strength beef broth, zucchini, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381075 (may not work)