Snow and sleet in the forecast–a great time for making soup. This is a filling beef vegetable and barley soup. Using frozen mixed vegetables cuts down the prep time. Very nice for a cold winter day.

Beef Vegetable Soup

1 tablespoon cooking oil

1 pound of beef stew meat (or sirloin tips) cut into 1″ cubes

4 cups water

1 cup chopped onion

1/2 cup chopped celery

2 teaspoons instant beef bouillon granules

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cloves garlic, minced

1 bay leaf

1 cup frozen mixed vegetables

1 can diced tomatoes (14 1/2 ounce)

1 cup cubed potatoes

1/2 cup quick cooking barley

1. Brown beef in oil in a large sauce plan.

2. Add water, onion, celery, bouillon, granules, oregano, pepper, garlic, and bay leaf. Bring to a boil; reduce heat. Simmer covered for 1 hour.

3. Stir in frozen vegetables, undrained tomatoes, potatoes, and barley. Return to a boil; reduce heat. Simmer covered about 15 minutes or until vegetables are tender. Remove and discard bay leaf.