Ingredients
1/2 pound lean ground beef (90% lean)5 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 small onion, chopped1 celery rib, sliced1 medium carrot, sliced2 teaspoons reduced-sodium beef bouillon granules1 bay leaf1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon pepper2 cups frozen mixed vegetables3/4 cup quick-cooking barley
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.
