Beef Barley Soup

• 3/4 c. barley
• 1 Tbsp. oil
• 1 1/2 lb. beef, cut in pieces
• 1 c. onion, chopped
• 1 clove garlic, minced
• 9 c. water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. basil
• 1 1/4 tsp. salt
• 1 bay leaf
• 1 (16 oz.) can tomatoes
• 3 ribs celery, sliced
• 2 large carrots, sliced
• 1 1/2 c. green beans
• 1/2 tsp. Tabasco sauce
• 3 beef bouillon cubes

1. In a medium saucepan, combine barley and enough water to cover. Bring to boil; cook 5 minutes.
2. Drain.
3. Set aside.
4. In a large kettle or soup pot, heat oil over high heat; brown meat.
5. Add onion and garlic; saute 2 to 3 minutes.
6. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover.
7. Simmer 1 hour and 30 minutes.
8. Add tomatoes, celery, carrots, green beans and Tabasco sauce.
9. Cover.
10. Simmer 30 minutes longer.
11. Makes 3 quarts.

barley, oil, beef, onion, clove garlic, water, worcestershire sauce, basil, salt, bay leaf, tomatoes, celery, carrots, green beans, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636972 (may not work)