Beef Barley Vegetable Soup

Beef Barley Vegetable Soup



1 lb. Beef for stew (cut into bite-size pieces)
2 tablespoons oil
8 cups water
5 beef bouillon cubes
1 cup carrots
1 small onion, coarsely chopped
5 celery stalks, chopped
1 teaspoon salt
¼ teaspoon pepper
1 can (8oz.) tomato sauce
1 can (28oz.) diced tomatoes, not drained
1 head of cabbage, shredded or cut into small chunks
½ cup barley


In a 5-quart pot, brown beef in oil. Stir in all remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for at least one hour, or until vegetables are tender.







File #R187 D-4 C2