Beef And Barley Soup

• 3 Tbsp. salad oil
• 2 lb. beef (shanks or top round), cubed
• 5 large carrots, cut into 2 x 1/2-inch pieces
• 5 medium celery stalks, same size as carrots
• 2 large onions, diced
• 3/4 lb. mushrooms, sliced
• 11 c. water
• 3/4 c. barley
• 2 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. pepper
• 2 beef flavored bouillon cubes
• 1 small can tomato sauce
• 1 bunch broccoli, cut into 2-inch pieces
• 1/4 lb. fresh string beans
• 1/2 pkg. frozen okra (optional)

1. In 8-quart Dutch oven, heat oil and brown beef.
2. Remove meat. Add carrots, celery, onions and mushrooms in drippings, until lightly brown, stirring occasionally.
3. Return beef to pan and add water and the next 6 ingredients.
4. Heat to boiling, stirring. Reduce heat to low and cover.
5. Simmer 1 1/2 hours until barley and meat are tender.
6. Add broccoli and string beans and simmer for 15 minutes.
7. Yields 16 cups.
8. Contains 185 calories per serving.

salad oil, beef, carrots, celery stalks, onions, mushrooms, water, barley, salt, oregano, pepper, beef flavored bouillon cubes, tomato sauce, broccoli, fresh string beans, frozen okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719289 (may not work)