Vegetable Beef Soup

• 1/2 lb. beef, chopped into small, spoon-sized, cubes
• 2 carrots, chopped
• 1/2 onion, chopped + 1 tsp dried minced onion
• 2 sticks celery, deveined and chopped
• 1/2 cup frozen string beans, chopped
• 3 garlic cloves, chopped fine
• 1 can (14 oz.) beef broth
• 2 cups chicken broth
• 1/4 cup pearl barley
• 1/2 cup frozen peas

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Brown beef in deep saucepan or soup pot. Set aside.
Sizzle onions (add oil if necessary) + carrots + celery + string beans, 5-10 minutes.
Add garlic for 30 sec.
Pour in beef broth and chicken broth.
Return the browned beef to the pot.
Add barley.
Bring to boil. Cover. Simmer for 1 hour.
Turn off heat.
Add peas. Salt to taste. Serve with crusty bread.

Jun 2013