BEEF AND BARLEY SOUP
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3/4 cup dry barley
1 T oil
1 1/2 lb beef chuck, cut in 1 inch cubes
1 lb onion, chopped
1 clove garlic, chopped
9 cups water
3 beef bouillon cubes
1 T Worcestershire sauce
1 tsp dried basil leaf, crushed
1 1/4 tsp salt
1 bay leaf
8 oz can tomatoes, undrained
3 ribs celery, sliced
2 carrots, sliced
In a soup pot, combine the barley with enough water to cover. Cook five minutes or till barley is done. Drain and set aside. Heat the oil and cook the beef on all sides. Add the onion and garlic and saute two to three minutes. Add the barley, water, bouillon, Worcestershire sauce, basil, salt and bay leaf. Simmer, covered, for 30 minutes. Add the rest and cover and simmer 30 minutes more. Remove the bay leaf and serve.
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 The Clark Howard Show
Weekdays 7p-10p
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