Hamburger Soup

Terri Perkins's Note:

I got this recipe from Penzey's Spices. It is hearty and so flavorful. A great way to use up leftover vegetables from the week. (4/S is a seasoned salt that Penzey's sells. You can substitute any seasoned salt).

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 lb ground beef
• 1 cup onion, diced
• 1 quart water
• 1 cup celery, diced
• 1 cup potato, diced
• 1 cup carrot, cut into coins
• 1/2 teaspoon salt
• 1 teaspoon seasoning salt (4/S)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon basil
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 (16 ounce) can crushed tomatoes
• 1/2 cup quick-cooking barley, cooked according to package directions

Directions:

1. In a large Dutch oven, brown the ground beef.
2. Add the onion and cook for 5 minutes.
3. Add the water and stir in the celery, potatoes, carrots, salt, 4/S, pepper, basil, bay leaf, and thyme.
4. Bring to a boil.
5. Reduce the heat and simmer for 10 minutes.
6. Add the cooked barley and cook for another 5 minutes.