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Barley-Beef Soup

Ingredients

• 12 ounces beef or lamb stew meat, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 4 14-ounce cans beef broth
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon dried oregano or basil, crushed
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 bay leaf
• 1 cup frozen mixed vegetables
• 1 14.5-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

Directions

1. In a Dutch oven brown meat in hot oil.
2. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf.
3. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
4. Stir in remaining ingredients.
5. Return to boiling, reduce heat and simmer, covered, 15 minutes.
6. Discard bay leaf.

Attribution