Vegetable Beef Barley Soup

• 2 (13 3/4 oz.) cans beef broth
• 2 (13 3/4 oz.) cans chicken broth
• 1 lb. stew beef, cut into 1-inch cubes
• 2 c. each: cut celery, carrots, onions and green beans
• 1 (15.25 oz.) can whole kernel corn
• 1 (8 oz.) can tomato sauce
• 2 c. uncooked barley
• 1/2 stick butter (2 oz., optional)

1. In a large stock pot, place 2 cans of beef and 2 cans chicken broth.
2. Add cubed stewing beef and tomato sauce and simmer for about 1 1/2 hours.
3. Add the fresh cut celery, carrots, onions and green beans and simmer for an additional 1/2 hour.
4. Add the can of whole kernel corn along with the 2 cups of uncooked barley and simmer for 1 hour.
5. Salt and pepper to taste.
6. The butter may be added, as it makes the broth smooth, but you don't need it if you ware watching cholesterol.
7. The soup always tastes better the second day.
8. This recipe feeds 8 to 12.

beef broth, chicken broth, stew beef, celery, whole kernel corn, tomato sauce, barley, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209523 (may not work)