Beefy Vegetable Soup

• 1 Tbsp. vegetable oil
• 2 lb. boneless beef chuck, cut into 1-inch cubes
• 2 medium onions, chopped
• 1 (16 oz.) can tomatoes (undrained)
• 1/2 c. uncooked barley, rinsed
• 10 c. water
• 1/3 c. soy sauce
• 2 tsp. dried thyme leaves
• 1/2 tsp. salt
• 4 large carrots
• 2 medium potatoes
• 2 large celery stalks
• 1/4 lb. green beans
• 1/2 tsp. Tabasco sauce

1. In a large, heavy saucepot, heat oil over medium-high heat; add beef and brown all sides.
2. Remove and set aside.
3. In same pot, over medium heat, cook onions 3 minutes, or until tender.
4. Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt.
5. Cover.
6. Bring to a boil.
7. Reduce heat; simmer 1 hour.
8. Add carrots, potatoes, celery, beans and Tabasco sauce.
9. Simmer, covered, 45 minutes longer or until meat and vegetables are tender.
10. Makes 10 to 12 servings.

vegetable oil, boneless beef chuck, onions, tomatoes, barley, water, soy sauce, thyme, salt, carrots, potatoes, celery stalks, green beans, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009793 (may not work)