Categories: Soup

Ingredients

• 4 lbs Stew Beef, cubed
• 4 Tablespoons Olive Oil
• 12 Cups Water
• 1 28 oz Can Tomatoes, cut up
• 2 Large Onions, chopped
• 4 Tablespoons Beef Bouillion Paste
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons dried crushed basil
• 1 teaspoon thyme
• 2 Bay Leaves
• 1 Tablespoon Worcestershire Sauce
• 2 cloves garlic
• 1 green pepper, chopped
• 1/2 cup fresh parsley
• 4 cups carrot, chopped
• 2 cups celery, chopped
• 2 parsnips, chopped
• 1 1/3 cups medium barley

Directions

1. Brown Beef in olive oil in large stock pot.

2. Add onion, celery, garlic, , and green peppers and cook down a bit.

3. Add all the spices, parsley, tomatoes, boullion, Worcestershire and the water.

4. Bring to a boil, cover and simmer for 1 1/2 hours until meat is tender.

5. Add the barley, parsnips, and carrots; bring to a boil.

6. Cover and simmer 45-60 minutes until barley is tender.

7. Serve with cornbread or french bread.

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