Chunky Beef-Barley Soup - cooking recipe

Ingredients

2 lb. beef stew meat, cut in 1/2-inch cubes
2 Tbsp. all-purpose flour
2 cloves garlic, minced
1/4 c. vegetable oil
6 c. water
2 (16 oz.) cans tomatoes
2 Tbsp. Worcestershire sauce
1 Tbsp. salt (delete if on salt-free diet)
1 tsp. basil
1/8 tsp. pepper
2 c. sliced carrots
2 (10 oz.) pkg. frozen cut green beans
1 c. celery slices
1 c. coarsely chopped onion
3/4 c. quick barley

Preparation

Dredge meat in flour.
Brown meat and garlic in oil.
Drain. Add water, tomatoes, Worcestershire sauce, salt, basil and pepper. Bring to boil.
Cover and simmer 1 hour.
Add remaining ingredients.
Return to boil.
Simmer 20 to 25 minutes.
Makes about 3 1/2 quarts of soup.