Beef And Barley Soup(Yields 4 Servings)

• 2 lb. beef top round, cut into 3/4-inch cubes
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. vegetable oil
• 5 c. beef broth
• 1 tsp. dried leaf thyme, crumbled
• 1 bay leaf
• 1/2 c. quick cooking barley
• 2 c. frozen small onions
• 1/2 pkg. (16 oz.) fresh baby carrots
• 1 c. coarsely chopped celery

1. Sprinkle beef with salt and pepper.
2. Brown meat in 1 tablespoon oil for 3 to 5 minutes.
3. Pour off drippings.
4. Add beef broth, thyme and bay leaf to pot.
5. Bring to boil.
6. Add 1/2 beef.
7. Cover and simmer for about 45 minutes.
8. Cut remaining beef in 1/4-inch thick slices to use later in Orange Beef.
9. Add barley, onions and carrots to pot.
10. Return to boiling.
11. Lower heat and cook 15 minutes or until tender.
12. Add celery and cook 5 minutes or until tender. Discard bay leaf.
13. Cool.

beef top round, salt, black pepper, vegetable oil, beef broth, dried leaf thyme, bay leaf, cooking barley, frozen small onions, fresh baby carrots, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079416 (may not work)