BEEF BARLEY SOUP


2 lb. lean beef stew meat, cut into 1" cubes
1 Tbsp. vegetable oil
5 c. water
4 celery ribs, chopped
4 medium carrots, chopped (I used 6 carrots)
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, undrained
2 Tbsp. tomato paste
4 tsp. beef bouillon granules (I use low sodium beef bouillon)
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. salt (I omitted)
1/4 tsp. pepper
1 c. quick-cooking barley

In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Makes 8 servings (about 2 quarts).