Prep: 20 min Cook: 45 Min.
Makes: 5 Servings

1/2 lb. ground beef (lean beef is the best)
5 cups water
1 can ( 14 1/2 oz.) diced tomatoes, un-drained
1 small onion, chopped
1 celery rib, sliced
1 med-carrot, sliced
2 tsp. beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 cups frozen mixed veggies
3/4 cup quick-cooking barley
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leave, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Sir in mixed veggies and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until veggies and barley are tender. Don’t forget to take out the bay leave! Enjoy!!