Hearty Vegetable Barley Soup

• 1 lb. beef stew meat, cut into 1/2-inch cubes
• 1 Tbsp. vegetable oil
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 7 c. water
• 1 (16 oz.) can whole tomatoes (undrained), cut into pieces
• 1/2 c. pearled barley
• 1/2 c. sliced celery
• 1/2 c. sliced carrots
• 4 beef bouillon cubes
• 1/2 tsp. crushed basil leaves
• 1 bay leaf
• 1 (9 oz.) pkg. frozen green beans or 16 oz. can undrained

1. In 4-quart saucepan, brown meat in oil.
2. Add onion and garlic and continue cooking until onion is tender.
3. Drain.
4. Stir in remaining ingredients except green beans.
5. Cover, bring to a boil. Reduce heat and simmer for 50 minutes, stirring occasionally.
6. Add green beans and continue cooking 10 minutes or until meat and barley are tender.
7. Additional water may be added if soup becomes too thick.
8. Makes twelve 1-cup servings.

beef stew meat, vegetable oil, onion, clove garlic, water, tomatoes, barley, celery, carrots, basil, bay leaf, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277518 (may not work)