Beef Barley Soup

• 1/2 lb beef sirloin steak, cubed
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 7 cups beef broth
• 1 (14 1/2 ounce) can whole tomatoes, undrained and cut into pieces
• 1/2 cup medium barley
• 1/2 cup celery, sliced
• 2 beef bouillon cubes
• 1/2 teaspoon basil, crushed
• 1 bay leaf
• 1 (9 ounce) package mixed vegetables

1. In a 4-quart saucepan, brown meat.
2. Add onion and garlic; cook until onion is tender; drain.
3. Stir in remaining ingredients except frozen vegetables.
4. Cover, bring to a boil.
5. Reduce heat and simmer 50-60 minutes, stirring occasionally.
6. Add frozen vegetables and cook about 10 minutes more or until vegetables are tender.
7. Note: Add more water if soup becomes too thick upon standing.

beef sirloin steak, onion, garlic, beef broth, tomatoes, barley, celery, basil, bay leaf, mixed vegetables

Taken from www.food.com/recipe/beef-barley-soup-65332 (may not work)