Soup's On!

Beef Barley Soup

1 tablespoon vegetable oil

1 pound beef stew meat, cut into 1" cubes

8 cups water

4 beef flavor bouillon cubes

1 cup hot water

1 - 28 ounce can tomatoes

1 cup carrots, sliced

1 large onion, chopped

4 stalks of celery, sliced

1/2 cup barley

1/4 cup chopped parsley

1/2 teaspoon salt

1 1/2 teaspoon pepper

1 clove of garlic, minced



In a stockpot, heat oil over medium heat. Cook onions and celery until soft. Add garlic and cook for 2 minutes.

Remove and set aside. Add beef. Cook, stirring often, until browned. Add

the 8 cups of water. In a cup, dissolve bouillon cube in 1 cup water. Add

to the saucepan with tomatoes, carrots, barley, salt and pepper.

Bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or

until the meat is fork tender. With slotted spoon, remove meat to a bowl.

Shred with two forks and add back to the soup.