Beef Barley Soup - cooking recipe

Ingredients

2 - 2 1/2 lbs chuck roast
2 cups tomatoes or 2 cups V8 vegetable juice
1 celery rib, finely chopped
2 carrots, diced
no-salt-added beef broth
1 cup quick-cooking barley
salt & pepper
2 bay leaves

Preparation

In large saucepan, place meat, tomato juice, celery, carrots, salt and pepper to taste and bay leaves. Add beef stock to cover.
Cook until meat is soft and tender, approximately an hour.
Remove meat. Cut into small pieces and return to pot.
Add barley. Cook 15-30 minutes more, or until barley is tender.