Barley Soup

This soup comes to us courtesy of Bobbi Jo Buck's mom. Based on the total volume of ingredients, this recipe dishes up some very generous servings.

BARLEY SOUP
1 lb. ground beef
5 cloves garlic
6 cups water
3 beef bouillon cubes
2 cups carrots, shredded
1½ cups onions, chopped
1½ cups celery, chopped
½ cup green pepper, chopped
½ cup pearl barley (not the quick-cooking kind)
1 t. salt
1 t. pepper
5 bay leaves
1 can corn, drained
1 can green beans, drained
2 quarts tomatoes

In a large soup pot, brown beef along with garlic. Add rest of ingredients except corn and beans, and cook half an hour or until vegetables are tender. Add corn and beans. Cover and let the soup sit 2 hours before serving to blend flavors.

Makes 4 servings.

Contributor: Evelyn Tingey