Categories: Soup

Ingredients

• 2 T vegetable oil
• 1 lb stew meat, cut into 1/2 inch cubes
• 1 c finely chopped onions
• 2 cloves garlic
• 1 141/2 ounce whole tomatoes, drained(juices reserved), chopped
• 4 boiling potatoes, cut into 1 inch cubes
• 1 c chopped celery
• 1 c sliced carrots
• 1 c pearl barley
• 1 c shredded cabbage
• 2 bay leaves
• 1 t basil
• 51/2 c beef broth
• 1 c water
• 2 10 ounce packages frozen mixed vegetables
• Chopped fresh parsley

Directions

1. Heat oil in heavy large Duch oven over medium high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saute until onion is tender, about 5 minutes. Sir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat in tender, about 1 hour 10 minutes. Stir in frozen vegetable. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

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