Beef Barley Soup

2 lbs. Beef Stew Meat, diced into 1 inch pieces

Salt & Pepper to taste

4 T. Vegetable Oil

1 cup Onion, chopped

1 cup Carrots, sliced

1/2 cup Fresh Mushroom, sliced

1/2 tsp. Garlic, minced

1/4 tsp. Thyme, dried

1 (14.5-oz.) can Chicken Broth

3 cups Water

1 (16-oz.) pkg. Frozen Mixed Vegetables

4 Red Potatoes, cut into chunks

1/2 cup Barley

Season stew meat with salt and pepper to taste.

Place seasoned beef in a large soup pot and saute for 5 minutes on high heat.

Remove meat.

Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms.

Saute for 5 minutes, stirring often.

Add garlic and thyme to pot and saute for 3 more minutes.

Add the chicken broth and 3 cups of water to pot.

Add the frozen mixed vegetables, potatoes and barley.

Season with salt and pepper to taste.

Stir all together and bring to a boil.

Cover pot, reduce heat to low and simmer for 1 to 1-1/2 hours.

Put meat back in pot before simmering.

You may add more water if needed (just a little).

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