Beef-Barley Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 lb. beef stewing meat
8 c. water
2 beef bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. sliced carrots
1 c. chopped onion
1 c. sliced celery
1/2 c. barley
1/4 c. fresh parsley, chopped fine
1/2 tsp. salt
1 1/2 tsp. pepper

Preparation

In a large soup pot, heat the oil.
Add beef; cook until browned.
Add 8 cups of water; bring to a boil.
Cover and simmer 1 hour, or until meat is tender.
Remove meat; shred into small pieces.
Dissolve bouillon in hot water.
Add bouillon, tomatoes, carrots, onion, celery, barley, parsley, shredded meat, salt and pepper.
Cover; simmer for 1 1/2 to 2 hours, or until vegetables are tender.
Serves 8.