Beefeater's Vegetable Soup

• 1 cup onion slices, separated into rings
• 1 cup carrots, thinly sliced
• 1 cup celery, thinly sliced
• 1/3 cup barley
• 1 pkg. (9 oz.) Italian green beans, frozen and thawed
• 1 lb. boneless stew meat, cut in 1/2-inch cubes
• 2 tsp. Kitchen Bouquet
• 1/4 cup all-purpose flour
• 1 can (1 lb.) whole tomatoes, cut up, undrained
• 2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. dried basil
• 1/4 tsp. pepper
• 1 bay leaf
• 3 cups beef broth
• 1/4 cup dry red wine (optional)
• Parmesan cheese, grated

1. In slow cooker, layer onion, carrot, celery, barley and green beans.
2. In a bowl, lightly toss beef cubes with Kitchen Bouquet.
3. Sprinkle with flour, stir gently until evenly coated.
4. Place meat atop vegetables.
5. Combine tomatoes, salt, sugar, basil, pepper and bay leaf; pour over meat.
6. Add beef broth.
7. Cover.
8. Cook on low for 10 to 12 hours or until tender.
9. Remove bay leaf.
10. Skim fat from soup; stir well.
11. If desired, ladle soup over 2 tsp.
12. of dry wine in each bowl.
13. Serve sprinkled with Parmesan cheese.

onion, carrots, celery, barley, italian green beans, boneless stew meat, kitchen, allpurpose, tomatoes, salt, sugar, basil, pepper, bay leaf, beef broth, red wine, parmesan cheese

Taken from www.foodgeeks.com/recipes/4691 (may not work)