| | Directions | | In large kettle, place water, barley, dried beans, bouillon, salt and pepper. Cover and simmer 1 hour. Add tomatoes, onion, garlic, celery, cabbage, carrots, potato, parsley and basil. Brown ground chuck and add to the mixture. Cover and simmer 1 more hour. Add squash, green beans and spaghetti. Simmer 15 minutes more. Makes about 7 qts. and can be frozen. |
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| Ingredients | | - |  | 5 quarts water |
| - | | 1/2 cup barley |
| - | | 1 cup dried navy beans |
| - | | 12 teaspoons instant beef bouillon |
| - | | 2 tablespoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 can diced tomatoes |
| - | | 2 cups chopped onion |
| - | | 1 clove garlic, minced |
| - | | 1 1/2 cups sliced celery |
| - | | 2 cups Shredded cabbage |
| - | | 1 1/2 cups sliced carrots |
| - | | 1 potato, peeled and cubed (medium) |
| - | | 1 tablespoon parsley flakes |
| - | | sprinkle of basil |
| - | | 1/2 pound ground chuck beef |
| - | | 1 1/2 cups thinly sliced fresh or frozen zucchini or small yellow squash |
| - | | 1 cup frozen loose-pack green beans |
| - | | 1 1/2 cups broken-up uncooked spaghetti |
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