HEARTY BEEF AND BARLEY SOUP

3/4 cup packaged dry barley

1 tablespoon vegetable oil

1 1/2 pounds beef, cut into 1 inch cubes

1 large onion, chopped

1 clove garlic, minced

9 cups water

1 tablespoon Worcestershire sauce

3 beef bouillon cubes

1 teaspoon dried basil leaf, crumbled

1 1/4 teaspoons salt

1 bay leaf

1 can or jar tomatoes, undrained

3 ribs celery, sliced

2 large carrots, sliced

In medium pot combine barley and enough water to cover. Bring to a boil and cook 5 minutes. Drain and set aside. In large soup pot, heat oil over high heat, brown meat on all sides. Add onion and garlic, sauteing 2 to 3 minutes. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover, simmer 30 minutes. Add tomatoes, celery adn carrots. Cover and simmer 30 minutes more.

Makes 3 quarts or 6 servings.

Serve with dark Russian Rye bread.

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