Recipe Beef, Bean and Barley Stew (Soup)

Required Ingredients:

• 1 pound cubed beef stew meat
• 1 small onion, chopped
• 1 pinch salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, crushed
• 2 (14 ounce) cans beef broth
• 3 1/2 cups water
• 1 cup peeled and diced tomatoes with juice
• 1 potato, cubed
• 2 carrots, chopped
• 1/4 medium head cabbage, shredded
• 1/3 cup quick-cooking barley
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon caraway seeds

Preparing/Cooking:

• Coat a large pot or Dutch oven with cooking spray.
• Place over medium heat and cook beef until brown.
• Stir in onion and cook until translucent.
• Drain fat.
• Stir in salt, pepper and garlic and cook 1 minute.
• Pour in beef broth, water and tomatoes.
• Stir in potato, carrots, cabbage, barley and beans.
• And season with oregano, basil, rosemary and caraway.
• Bring to a boil, then reduce heat and simmer 20 minutes.

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