This simple, basic soup, is so delicious, that I've made it
twice within one week. Mimi in Maine had posted the
recipe at food.com, but I did modify the recipe to our liking.
1 lb. ground beef
1 cup chopped onion
1-1/4 cups diced carrots
1/2 to 2/3 cup thinly sliced celery
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon black pepper
2 large cloves garlic, minced
5 cups water
1/4 cup catsup
1 cup frozen peas
1 cup frozen corn kernels
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried basil leaves
6 teaspoons beef bouillon granules
1/3 cup 'quick cooking' medium pearled barley
In a large stock-pot, lightly brown the ground beef.
Do not drain off the grease, as I use that to sauté
the vegetables in.
Add the onion, carrots, and celery to the stockpot.
Season the vegetables with the salt and pepper,
and sauté the vegetables for 5 minutes.
Add the minced garlic, and continue sautéing for 2
Add the remaining ingredients, and bring soup to a boil.
Then reduce the heat, and simmer the soup covered for
Ladle soup into bowls, and serve.