Barley-Beef Soup

Ingredients

• 3/4 pound beef or lamb stew meat, cut into 1-inch cubes
• 1 tablespoon cooking oil
• 4 cups water
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon instant beef bouillon granules
• 2 cloves garlic, minced
• 3/4 teaspoon dried rosemary or basil, crushed
• 1 bay leaf
• 1 cup loose-pack frozen mixed vegetables
• 1 cup parsnips cut into 1/2-inch slices or peeled potatoes cut into 1/2-inch cubes
• 1 7 1/2-ounce can tomatoes, cut up
• 1/4 cup quick-cooking barley*

Instructions

1. In a large Dutch oven brown meat in hot oil. Drain fat. Add water, onion, celery, bouillon granules, garlic, rosemary, bay leaf, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 1 hour for beef (45 minutes for lamb).
2. Stir in frozen vegetables, parsnips or potatoes, tomatoes, and barley. Return to boiling; reduce heat. Cover; simmer 15 minutes or till tender. Discard bay leaf.
3. * Note: If desired, substitute 1/4 cup pearl barley for quick-cooking barley. Add with water.