Beef and Barley Soup

Ingredients

1 Tbsp olive oil

1 lb boneless chuck steak cubed

1 small onion chopped

1 clove garlic crushed

2 tsp oregano

2 beef bouillon cubes

4 cups of water

1 bay leaf

1 can 15 oz mixed vegetables undrained

½ cup barley

Directions

Heat oil in large saucepan and brown beef [best to do this a few bits at a time otherwise you’re just stewing it]. Stir in onion and garlic. Cook until onion is tender. Stir in oregano, bouillon cubes, water, and bay leaf. Bring to a boil; reduce heat and simmer about 1 hour. Add vegetables and barley. Cook over medium heat 30 minutes.