Hearty Vegetable Barley Soup

1/2 lb Lean ground beef

1/2 c Chopped onion

2 Garlic cloves; minced

7 c Water

16 oz No-salt-added tomatoes

-- undrained, chopped 1/2 c Medium QUAKER Barley*

1/2 c Sliced celery

1/2 c Sliced carrots

2 bouillon cubes

1 ts Basil

1 Bay leaf

1/4 ts Black pepper

9 oz Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground beef, onion and garlic as directed above. Add remaining ingredients including frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until vegetables and barley are tender.