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Ingredients
- 1 cn (8 oz) tomato sauce
- 1 cn (28 oz.)tomatoes, undrained
- 1/4 c Catsup
- 2 Bay leaves
- 1/8 ts Pepper
- 1 ts Salt
- 1/3 c Barley
- 1/2 c Coarsely chopped green peppr
- 1 1/2 c Coarsely chopped celery
- 1 1/2 c Coarsely chopped onions
- 2 c Sliced carrots
- 3 ts Instant beef bouillon
- 6 c Water
- 1 1/2 lb Ground beef
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Directions
Yield: 10 Portionen
In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.
Weitere Informationen zur Kategorie Barley.
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