Quick 'N Hearty Vegetable Barley Soup

• 1 lb. lean ground beef
• 1 c. chopped onion
• 2 cloves garlic, minced
• 10 c. water
• 2 (14 1/2 oz.) cans whole tomato, cut into pieces
• 1 c. quick barley
• 1 c. sliced celery
• 1 c. sliced carrots
• 5 beef bouillon cubes
• 1 tsp. basil
• 2 bay leaves
• 1 (16 oz.) pkg. frozen mixed vegetables
• 1 Tbsp. vegetable oil

1. In a large soup pot brown 1/2 pound ground beef made into meatballs.
2. Add onions, garlic and the other 1/2 pound ground beef.
3. Cook until onion is tender.
4. Drain.
5. Stir in remaining ingredients except frozen vegetables.
6. Cover and bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
7. Add frozen vegetables.
8. Cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.
9. Yield:
10. 16 (1-cup) servings.

lean ground beef, onion, garlic, water, tomato, barley, celery, carrots, basil, bay leaves, frozen mixed vegetables, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022971 (may not work)