Beef Barley Soup

• 1 lb. boneless beef for stew, cut into 3/4-inch pieces
• 1 Tbsp. vegetable oil
• 8 c. water
• 2 beef bouillon cubes
• 1/2 c. hot water
• 1 (14 oz.) can stewed tomatoes, undrained
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 c. chopped onion
• 1/2 c. regular barley
• 2 cloves garlic, crushed
• 1 tsp. salt
• 1 tsp. pepper
• 1 bay leaf

1. Brown beef in oil.
2. Add 8 cups water; bring to a boil.
3. Reduce heat.
4. Cover and simmer 1 hour.
5. Dissolve bouillon in hot water. Add to meat.
6. Add remaining ingredients.
7. Mix well.
8. Cover and simmer 1 hour and 15 minutes or until meat and vegetables are tender.
9. Add small amounts of water, if needed.
10. Remove bay leaf. Yields 2 1/2 quarts.

boneless beef, vegetable oil, water, hot water, tomatoes, carrots, celery, onion, regular barley, garlic, salt, pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245148 (may not work)