Beef Barley Soup

Ingredients

• 2 pounds Lean Beef Stew Meat, Cut Into 1" Cubes
• 1 Tablespoon Vegetable Oil
• 5 cups Water
• 4 whole Celery Ribs, Chopped
• 6 whole Medium Carrots, Chopped
• 1 whole Large Onion, Chopped
• 2 cloves Garlic, Minced
• 14-½ ounces, weight Diced Tomatoes, Undrained
• 2 Tablespoons Tomato Paste
• 4 teaspoons Beef Bouillon Granules (I Use Low Sodium Beef Bouillon)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Parsley
• ½ teaspoons Salt (optional)
• ¼ teaspoons Black Pepper
• 1 cup Quick-cooking Barley

Preparation Instructions

In a Dutch oven over medium heat, brown meat in the oil. Stir so that it gets browned on all sides. When meat is browned, drain off the grease. Add water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon, oregano, thyme, basil, parsley, salt and pepper. Bring mixture to a boil. Reduce heat, cover and simmer for 50 minutes.

Stir in barley. Cover and simmer for 10-15 minutes longer or until barley is tender.

Recipe makes 8 servings (about 2 quarts).

(Recipe adapted from Taste of Home).