Beef Barley Soup

By nlhartman

Ingredients

• 12 ounces beef or lamb stew meat, cut into 1-inch cubes
• 1 tablespoon cooking oil
• 4 10 oz cans beef broth
• 1 cup chopped onion (1 large)
• 1/2 cup chopped celery (1 stalk)
• 1 teaspoon dried oregano or basil, crushed
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 bay leaf
• 1 cup frozen mixed vegetables
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
• 2/3 cup quick-cooking barley

Preparation

Step 1

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).

2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

3. Makes 8 servings (11 cups)