Beef & Barley Soup

By CindyMac

Ingredients

• 1 lb lean beef, cut into 1/2-inch cubes
• 1 Tbsp vegetable oil
• 1 c water
• 2 tsps instant beef bouillon
• 1 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp thyme
• 1/4 tsp pepper
• 1/2 tsp seasoned salt
• 1 bay leaf
• 4 c water
• 3 medium carrots, sliced
• 1 stalk celery, sliced
• 1 medium onion, chopped
• 2 (14.5 oz) cans whole tomatoes
• 1 c uncooked barley

Details

Servings 5

Preparation

Step 1

Cook and stir beef in oil in 4-qt Dutch oven over medium heat until brown. Stir in 1 c water, instant bouillon, salt, oregano, thyme, peper and bay leaf. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in 4 c water, carrots, celery, onion, tomatoes (with liquid) and barley. Heat to boiling; reduce heat. cover and simmer until carrots are tender, about 35 minutes.