Chunky Beef-Barley Soup

• 2 lb. beef stew meat, cut in 1/2-inch cubes
• 2 Tbsp. all-purpose flour
• 2 cloves garlic, minced
• 1/4 c. vegetable oil
• 6 c. water
• 2 (16 oz.) cans tomatoes
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. salt (delete if on salt-free diet)
• 1 tsp. basil
• 1/8 tsp. pepper
• 2 c. sliced carrots
• 2 (10 oz.) pkg. frozen cut green beans
• 1 c. celery slices
• 1 c. coarsely chopped onion
• 3/4 c. quick barley

1. Dredge meat in flour.
2. Brown meat and garlic in oil.
3. Drain. Add water, tomatoes, Worcestershire sauce, salt, basil and pepper. Bring to boil.
4. Cover and simmer 1 hour.
5. Add remaining ingredients.
6. Return to boil.
7. Simmer 20 to 25 minutes.
8. Makes about 3 1/2 quarts of soup.

beef stew meat, flour, garlic, vegetable oil, water, tomatoes, worcestershire sauce, salt, basil, pepper, carrots, green beans, celery, onion, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777655 (may not work)