Recipe for Hearty Beef and Vegetable Soup 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl vegetable oil
1 lb beef stew meat cut into 1/2-inch cubes
1 cup finely chopped onion
2 x garlic gloves minced
1 can whole tomatoes drained (juices reserved), chopped (14 1/2-ounce)
4 x boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 x bay leaves
1 tsp dried basil
1/2 cup canned beef broth
1 cup water
2 x 10 ounce pac frozen mixed vegetables
Instructions:
Instructions: Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saute until onion is tender, about 5 minutes. Stir in tomatoes

with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes.

(Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium

heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

Serves 8 to 10.

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