Ingredients
1/2 pound lean ground beef (90% lean)1/2 cup sliced celery1/3 cup chopped onion1-3/4 cups water2 teaspoons reduced-sodium beef bouillon granules1-1/2 teaspoons chili powder1/4 teaspoon pepper1/2 cup quick-cooking barley1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain.
Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
