Beef Barley Vegetable Soup

With fall here, the soup starts to simmer in the kitchen. One of my favorites is from my mother. This Beef Barley Vegetable Soup is meaty with big chunks of vegetables and the broth is to die for. I usually cut my carrots and celery into 1/2" or a bit larger chunks. I also keep the onion cut on the larger side instead of chopping finely. It's easy to make, tasty to eat, and warms the body. Serve with a nice crusty bread.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 4 qts

Ingredients

• 1 1⁄2 lbs  lean stew meat
• 2  tablespoons flour
• 4  garlic cloves, minced
• 2  tablespoons  vegetable oil
• 8  cups water
• 1 (16 ounce) can diced tomatoes, undrained
• 1⁄2 cup barley
• 1  tablespoon Worcestershire sauce
• 1  tablespoon sea salt (it sounds like a lot but it isn't) or 1  tablespoon kosher salt (it sounds like a lot but it isn't)
• 1  teaspoon basil
• 1⁄2 teaspoon pepper (or to taste)
• 1 (10 ounce) package frozen green beans
• 2  cups carrots, cut to desired thickness
• 1  cup celery, cut to desired thickness
• 1  medium onion, chopped to desired chunks

Directions

1. In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.