Vegetable Beef Soup

By jannycerv

Ingredients

• 6 carrots, 3 lg. tomatoes, or 1 (16 oz) can, 1 c. fresh or frozen okra, 1. c chopped celery, 1 1/2 lb. fat-free stew beef, 2 qt. water. 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 c. barley (opt)

Preparation

Step 1

Cut beef into small pieces. Add enough water to cover and cook until tender. Cut all vegetables into very small pieces. Add 2 quarts water, salt, pepper, and barley if desired. When vegetables reach boiling point, stir and cook about 20 minutes on low, or until tender. Add beef and broth, cook for about 10 minutes.