My experience is that recipes from product
boxes are invariably good; manufacturers want you to try them and use their
product again and again. Here’s one we
like from the Quaker “Quick” Barley Box.
It’s convenient and uses ingredients most of us have on hand.
I use
whatever tomato product I have on hand, home-canned, Rotel, stewed tomatoes,
salsa or the like. I get a different
flavor every time. Any combination of
vegetables you like that adds up to the 9 ounces can be substituted for the
frozen mixed vegetables. You can also
use regular rice for the quick barley and cook it in the same time; however,
barley is our favorite. It’s whole
grain, with a slightly nutty flavor and takes us right back to my grandmother’s
kitchen. I usually serve it with a
serving of crackers or bread of some kind and a crisp salad with fresh fruit
for dessert. Today, cold and rainy, we had chopped
salad, oatmeal muffins and a fresh pear.
Quick and
Hearty Vegetable Barley Soup
½
pound Ground Beef
½
cup Onion -- chopped
1
teaspoon Garlic -- minced
5
cups Water
14 ½
fluid ounces Canned Tomatoes
¾
cup Quick Barley
½
cup Celery -- sliced
½
cup Carrots -- sliced
2
teaspoons Beef Base
½
teaspoon Dried Basil -- crushed
1
each Bay Leaf
9
ounces Frozen Mixed Vegetables
In a 4 quart
saucepan or Dutch oven, brown meat. Add
onion and garlic; cook until onion is tender.
Drain.
Stir in
remaining ingredients except frozen vegetables.
Cover; bring to a boil. Reduce
heat; simmer 10 minutes, stirring occasionally.
Add frozen
vegetables, cook about 10 minutes or until vegetables are tender.
If soup
becomes thick upon standing, add some additional water.
Yield: "2 quarts" or 8 Servings
Cost
2015: $5.86 or 74¢ per serving when
ground beef is $3.29 per pound.
I will be making this soup, I love barley in soup and my husband asked me to add it any time I make vegetable soup.
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