Vegetable Beef Barley Soup

Ingredients
1/2 lb ground beef
1 can (14.5 oz) stewed tomatoes, undrained, cut up
1 can (14 oz) beef broth
1 can (8 oz) tomato sauce
1 cup frozen mixed vegetables
1/2 cup uncooked quick-cooking barley

In a saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10-15 minutes, stirring occasionally, until vegetables and barley are tender.

What I did differently from the recipe:
I substituted venison for the beef. Other than that, I did everything by the recipe.

What I'll do differently next time:
I may leave the barley out. In my opinion, it doesn't really add anything.

Verdict:
Thumbs up! Can a recipe get any easier than this? And it's the perfect comfort food!

Printable version:

Ingredients
1/2 lb ground beef
1 can (14.5 oz) stewed tomatoes, undrained, cut up
1 can (14 oz) beef broth
1 can (8 oz) tomato sauce
1 cup frozen mixed vegetables
1/2 cup uncooked quick-cooking barley

In a saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10-15 minutes, stirring occasionally, until vegetables and barley are tender.