Beef, Barley, Leek Soup

Beef chuck, 14 oz (remove)
Celery, raw, 2 cup, diced (remove)
Garlic, 8 clove (remove)
Red Ripe Tomatoes, 3 cup, chopped or sliced (remove)
Barley, pearled, cooked, 2 cup (remove)
Beef bouillon, 9 cube (6 fl oz prepared) (remove)
Leeks, 1 leek (remove)
*Vegetable bouillion cube, Knorr, 1 cube, 6 serving (remove)
*Raw White Onion (Serving = 1 medium Onion), 1 serving (remove)
*Raw Carrotts, 4 cup (remove)

This recipe is really a free for all, a low calorie delicious soup.

1. I used a package of beef stew meat already diced, I just diced the pieces more. I put them on the bottom of my soup pot.

2. Add 2 cups of barley, six big cloves of garlic chopped up, one chopped onions, and one leeks cut lengthwise and then into segments–use both the white and the green parts. Add a package of carrots, peeled and chopped, the same with celery. Add the bouillon cubes and spices to taste.

3. Add enough water to fill your pot and let it simmer on the back burner for at least three hours while you go about your business.

4. Before serving, skim off the fat.

Serving Size: 8-10 oz, I usually have a ladle and a 1/2 full!!

Number of Servings: 20

Recipe submitted by SparkPeople user MANGLIN2.