Vegetable Beef Barley Soup

This is a very easy throw-together hearty soup. Perfect for a cold rainy day. This makes a large pot, enough for your family with leftovers to share. I personally do not like to freeze this soup, as potatoes do not freeze well. However, it can be frozen  Tonight I served it with fresh biscuits but a nice crusty bread would work as well. 

1 cup of celery chopped

1 cup chopped onion

1 cup chopped cabbage

3 cans of mixed vegetables ( drained)

2 cans of diced canned potatoes ( drained)

3/4 cup of uncooked barley

1 small can of tomato sauce

2 cans of petite chopped tomatoes ( 14 oz each)

2 boxes of beef broth

1 tablespoon of Brown Bouquet  

1 tablespoon of Worcestershire Sauce 

1 lb of ground beef cooked and drained

2 Bay leaves

1 teaspoon of dried basil

In a large pot cook onions, cabbage, and celery until translucent.

Next, add all remaining ingredients. Salt and Pepper to taste.

Cook on very low for about 90 minutes, stirring occasionally. This allows the barley to cook, and the bay leaves and basil to bloom.  

Serve with a nice piece of crusty bread.