Recipe - Hearty Beef Barley Soup

1 pound Lean stew meat; cut in 1"
cubes
One half cup Onion; chopped
2 Cloves garlic; minced
1 lg Can beef broth; (49 One half oz)
1 cn Diced tomatoes w/ Italian
herbs;undrained (14 oz)
Three fourths cup Quick barley; pearled
One half cup Celery; cut or sliced up
One half cup Carrots; cut or sliced up
2 Beef bouillon cubes
One half teaspoon Dried basil; crushed
1 Bay leaf
1 pack Frozen mixed vegetables for
soup; (16 oz)

In Dutch oven or soup pot, brown meat. Add onions and garlic, cooking until
onions are tender. Drain if necessary. Stir in remaining ingredient except
frozen vegetables. Cover; bring to a boil. Reduce heat, simmer 10 minutes,
stirring occasionally. Add frozen vegetables, cook about 10 minutes or
until vegetables are tender. About 8 1 cup servings.
Posted to TNT Recipes Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 25, 1998