Hamburger Vegetable Soup

I love to try out new recipes, especially ones where I already have most of the ingredients on hand! Last night I made Hamburger Vegetable Soup from The Pillsbury Cookbook..and made cornbread with added sour cream on the side. It was delicious and filling! I did change a few things according to my children's tastes...those are noted in parenthesis.  Enjoy!!

1 1/2 lbs ground beef

6 c water

3 beef-flavored bouillon cubes or 3 tsp beef-flavored instant bouillon

2 c sliced carrots

1 1/2 c coarsely chopped onion 

(I used 1 tsp onion powder and added half can of black beans)

1 1/2 c coarsely chopped celery

1/2 c coarsely chopped green pepper (I used 1 c cabbage)

1/3 c barley

1 tsp salt

1/8 tsp pepper

2 bay leaves

1/4 c catsup

28 oz can (3 c) tomatoes, undrained, cut up

(I used a 28 oz can diced tomatoes..perfect size)

8 oz can tomato sauce

(I used my homemade sauce)

In 5 quart Dutch oven, brown ground beef; 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.

10 servings