Beefy Vegetable Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
2 lb. boneless beef chuck, cut into 1-inch cubes
2 medium onions, chopped
1 (16 oz.) can tomatoes (undrained)
1/2 c. uncooked barley, rinsed
10 c. water
1/3 c. soy sauce
2 tsp. dried thyme leaves
1/2 tsp. salt
4 large carrots
2 medium potatoes
2 large celery stalks
1/4 lb. green beans
1/2 tsp. Tabasco sauce

Preparation

In a large, heavy saucepot, heat oil over medium-high heat; add beef and brown all sides.
Remove and set aside.
In same pot, over medium heat, cook onions 3 minutes, or until tender.
Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt.
Cover.
Bring to a boil.
Reduce heat; simmer 1 hour.
Add carrots, potatoes, celery, beans and Tabasco sauce.
Simmer, covered, 45 minutes longer or until meat and vegetables are tender.
Makes 10 to 12 servings.