| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soups &, Stews | 8 | Servings |
INGREDIENTS
| 1 | lb | Lean stew meat; cut in 1" cubes |
| 1/2 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | lg | Can beef broth; (49 1/2 oz) |
| 1 | cn | Diced tomatoes w/ Italian herbs;undrained (14 oz) |
| 3/4 | c | Quick barley; pearled |
| 1/2 | c | Celery; sliced |
| 1/2 | c | Carrots; sliced |
| 2 | Beef bouillon cubes | |
| 1/2 | ts | Dried basil; crushed |
| 1 | Bay leaf | |
| 1 | pk | Frozen mixed vegetables for soup; (16 oz) |
INSTRUCTIONS
In Dutch oven or soup pot, brown meat. Add onions and garlic, cooking until onions are tender. Drain if necessary. Stir in remaining ingredient except frozen vegetables. Cover; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally. Add frozen vegetables, cook about 10 minutes or until vegetables are tender. About 8- 1 cup servings. Posted to TNT Recipes Digest by "Angele and Jon Freeman" <[email protected]> on Mar 25, 1998
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