Beef And Barley Vegetable Soup Recipe

• 1 Tbsp. vegetable oil
• 2 lb boneless beef chuck cut 1" cubes
• 2 med onions minced
• 16 ounce canned whole tomatoes undrained, minced
• 1/2 c. uncooked barley rinsed
• 10 c. water
• 1/3 c. soy sauce
• 2 tsp dry thyme leaves
• 1/2 tsp salt
• 1/4 lb fresh spinach leaves
• 4 lrg carrots shredded
• 2 med potatoes pared and cubed
• 2 lrg celery ribs sliced diagonally into 1" pcs
• 1/4 lb green beans cut into pcs
• 1/2 tsp Tabasco pepper sauce

1. In a large heavy saucepot or possibly Dutch oven heat oil over medium-high heat.
2. Add in beef and brown on all sides; remove and set aside.
3. In same pot over medium heat, cook onions 3 min or possibly till tender.
4. Return meat to pot and add in tomatoes, barley, water, soy sauce, thyme and salt.
5. Bring to a boil, reduce heat, cover and simmer 1 hour.
6. Add in spinach, carrots, potatoes, celery, beans and Tabasco sauce; simmer covered 45 min longer or possibly till meat and vegetables are tender.
7. This recipe yields 10 to 12 servings.

vegetable oil, beef chuck, onions, tomatoes, barley, water, soy sauce, thyme, salt, fresh spinach leaves, carrots, potatoes, celery, green beans, pepper sauce

Taken from cookeatshare.com/recipes/beef-and-barley-vegetable-soup-81389 (may not work)