Beef-Barley Soup

• 1 Tbsp. olive oil
• 1 lb. beef stewing meat
• 8 c. water
• 2 beef bouillon cubes
• 1/2 c. hot water
• 1 (14 oz.) can stewed tomatoes
• 1 c. sliced carrots
• 1 c. chopped onion
• 1 c. sliced celery
• 1/2 c. barley
• 1/4 c. fresh parsley, chopped fine
• 1/2 tsp. salt
• 1 1/2 tsp. pepper

1. In a large soup pot, heat the oil.
2. Add beef; cook until browned.
3. Add 8 cups of water; bring to a boil.
4. Cover and simmer 1 hour, or until meat is tender.
5. Remove meat; shred into small pieces.
6. Dissolve bouillon in hot water.
7. Add bouillon, tomatoes, carrots, onion, celery, barley, parsley, shredded meat, salt and pepper.
8. Cover; simmer for 1 1/2 to 2 hours, or until vegetables are tender.
9. Serves 8.

olive oil, beef stewing meat, water, hot water, tomatoes, carrots, onion, celery, barley, fresh parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432991 (may not work)