Hearty Beef And Barley Soup Recipe

• 3/4 c. packaged, dry barley
• 1 tbsp. vegetable oil
• 1 1/2 lbs. beef chuck, cut into 1 inch cubes
• 1 1/2 c. minced onion
• 2 cloves garlic, chopped (1 tsp.)
• 9 c. water
• 1 can (16 ounce.) low salt tomatoes, undrained
• 4 low sodium beef bouillon cubes
• 4 teaspoon Worcestershire sauce
• 2 teaspoon dry leaf basil, crumbled
• 2 bay leaves
• 1/2 pound fresh green beans, cut in pcs (1 1/2 c.)
• 2 ribs celery, sliced (1 c.)
• 2 carrots, sliced (1 c.)
• 1/2 teaspoon Tabasco pepper sauce

1. In medium saucepot combine barley and sufficient water to cover.
2. Bring to a boil; cook 5 min.
3. Drain.
4. Set aside.
5. In large kettle or possibly soup pot heat oil over high heat; brown meat on all sides.
6. Add in onion and garlic; saute/fry 2 to 3 min.
7. Add in cooked barley, 9 c. water, tomatoes, bouillon cubes, Worcestershire, basil and bay leaves.
8. Cover.
9. Simmer 1 hour 30 min.
10. Add in green beans, celery, carrots and Tabasco sauce.
11. Cover.
12. Simmer 30 min longer.
13. Remove bay leaf before serving.
14. Yield: 12 c.; 12 servings; 80 mg. sodium per serving.

barley, vegetable oil, beef chuck, onion, garlic, water, salt tomatoes, worcestershire sauce, dry leaf basil, bay leaves, green beans, celery, carrots, tabasco pepper sauce

Taken from cookeatshare.com/recipes/hearty-beef-and-barley-soup-54063 (may not work)