Recipe: Vegetable Beef and Barley Soup

Vegetable Beef Soup Recipe with Barley

1 pound of round steak, cubed small
1 large onion chopped to suit
2 cans (14.5 oz each) tomatoes, undrained
4 beef bouillon cubes or equivalent base or granules
1 can (appr. 15 oz) green beans, drained (Italian style or regular)
1 can (12 ounces) V-8 juice
1 handful (appr. 1/4 cup) barley
3 ribs celery, chopped
6 carrots, peeled and sliced
1 tablespoon Worcestershire sauce (Lea & Perrins)
1 teaspoon garlic powder

Brown cubed beef and onion in a small amount of oil in a Dutch oven.

When meat is browned and onion is tender, add remaining ingredients.

Cover and cook over low heat for an hour or so. The barley adds a lot to the flavor.