Beef Barley Soup

1 tsp oil
1 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
2 cups beef broth*
4 cups water
1 tsp salt, or more to taste
2 bay leaves
2/3 cup dry pearl barley
fresh ground black pepper

Use one can beef broth and add enough water to make a total of 6 cups liquid.

I put down five servings but depends on if main dish soup or a side. Makes 7 to 7 1/2 cups soup.

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and stir. Add broth, water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.

Add the barley, adjust the salt if needed and add pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Serving Size: 5 servings