Beef Barley Soup - cooking recipe

Ingredients

1 1/2 lb. boneless chuck, cubed
6 c. water
2 c. sliced celery
2 c. sliced fresh mushrooms
1 c. sliced carrots
1 c. sliced, chopped onion
1 tsp. salt
1 tsp. dried rosemary
1/2 tsp. pepper
1 clove garlic, minced
1 (6 oz.) can tomato paste
1/2 c. quick cook barley

Preparation

Trim fat from meat.
In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic.
Bring to boil.
Reduce heat.
Cover and simmer for 1 hour.
(If necessary, skim fat.)
Stir in tomato paste and barley. Return to boil.
Reduce heat.
Cover and simmer about 15 minutes or until barley is done.
Contains 6 g fat and 51 mg cholesterol.