Hearty Beef and Barley Soup

Ingredients:

• 3/4 cup dry barley
• 1 Tbsp. vegetable oil
• 1 1/2 lbs. beef chuck cubes
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• 1 cup chopped onion
• 1 clove garlic, minced
• 9 cups water
• 3 beef bouillon cubes
• 1 Tbsp. Worcestershire sauce
• 1 tsp. basil
• 1 1/4 tsp. salt
• 1 (18-20 oz.) can tomatoes, undrained
• 3 ribs celery, sliced
• 2 large carrots
• 1 1/2 cups green beans
• 1 1/2 cups corn
• 1/2 tsp. Tabasco sauce

Directions:

In medium saucepan, combine barley and water to cover. Cook for 5 minutes. Drain and set aside. In a large soup pot, brown meat in the oil. Add onion and garlic; saute 2-3 minutes. Add cooked barley, water, bouillon, tomatoes, Worcestershire sauce, basil and salt. Cover and simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans, corn and Tabasco sauce. Cover and simmer another 30 minutes or until carrots are soft.

By Robin from Washington, IA