Super Beef Soup

• 1 pkg. stew beef cubes, cut into bite-size pieces
• 1 large (or 2 small) beef soup bone
• 1 large onion, cut up
• 1 large can whole tomatoes
• 1 to 2 tsp. instant beef bouillon
• 1/2 tsp. garlic salt or powder
• salt and pepper to taste
• 1 to 2 tsp. Italian seasonings
• 2 bay leaves
• 1 qt. V-8 juice
• 2 to 3 carrots, cut up
• 2 to 3 potatoes, cut up
• 1 (10 oz.) pkg. frozen green beans
• 1 (10 oz.) pkg. frozen corn
• 1/2 to 1/3 c. barley

1. In large Dutch oven, slightly brown beef cubes in a little oil.
2. Add about 3 to 4 cups water (until cubes and soup bone are well covered).
3. Add garlic, salt, pepper and bouillon; bring to a boil.
4. Skim off foam.
5. Simmer about 1 hour.
6. Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves.
7. Simmer again for a couple hours (or longer).
8. Add vegetables and simmer until they are tender.
9. Add barley last 10 to 15 minutes.
10. Serve bubbly hot with Quickie Muffins.

stew beef cubes, beef soup bone, onion, tomatoes, instant beef bouillon, garlic salt, salt, italian seasonings, bay leaves, carrots, potatoes, frozen green beans, frozen corn, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=388963 (may not work)