Beef Barley Soup - cooking recipe

Ingredients

3/4 c. barley
1 Tbsp. oil
1 1/2 lb. beef, cut in pieces
1 c. onion, chopped
1 clove garlic, minced
9 c. water
1 Tbsp. Worcestershire sauce
1 tsp. basil
1 1/4 tsp. salt
1 bay leaf
1 (16 oz.) can tomatoes
3 ribs celery, sliced
2 large carrots, sliced
1 1/2 c. green beans
1/2 tsp. Tabasco sauce
3 beef bouillon cubes

Preparation

In a medium saucepan, combine barley and enough water to cover. Bring to boil; cook 5 minutes.
Drain.
Set aside.
In a large kettle or soup pot, heat oil over high heat; brown meat.
Add onion and garlic; saute 2 to 3 minutes.
Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover.
Simmer 1 hour and 30 minutes.
Add tomatoes, celery, carrots, green beans and Tabasco sauce.
Cover.
Simmer 30 minutes longer.
Makes 3 quarts.