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Hamburger Soup
1 pound Ground beef 1 16-oz can tomatoes, cut-up 2 medium onions, chopped 2 medium carrots, sliced 2 stalks celery, chopped (optional) 1/3 cup pearl barley ¼ cup catsup 1 tablespoon instant beef bouillon, granules or equivalent 1 teaspoon dried basil, crushed 1 bay leaf In large saucepan, cook browned beef until browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf. Serves 6 From Better Homes and Gardens Soup & Stews Cookbook |
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