Categories: Soup
Ingredients
- 2 T vegetable oil
- 1 lb stew meat, cut into 1/2 inch cubes
- 1 c finely chopped onions
- 2 cloves garlic
- 1 141/2 ounce whole tomatoes, drained(juices reserved), chopped
- 4 boiling potatoes, cut into 1 inch cubes
- 1 c chopped celery
- 1 c sliced carrots
- 1 c pearl barley
- 1 c shredded cabbage
- 2 bay leaves
- 1 t basil
- 51/2 c beef broth
- 1 c water
- 2 10 ounce packages frozen mixed vegetables
- Chopped fresh parsley
Directions
-
Heat oil in heavy large Duch oven over medium high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saute until onion is tender, about 5 minutes. Sir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat in tender, about 1 hour 10 minutes. Stir in frozen vegetable. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.