Beef Barley Soup

Recipe from Karen Yoder - delish!

 Ingredients:
3 Tbsp oil
1.5 lb of cubed beef for stew 
5 diced celery stalks, 
2 large onions, diced
3/4 lb mushrooms
3 quarts of water
3/4 cup medium barley
2 tsp salt
1 tsp oregano
1/2 tsp pepper
2 beef flavor bouillon cubes
1 bunch broccoli, diced small
1/2 cup small pasta

 Directions:
1. In dutch oven, beef beef in oil until brown, remove to a plate
2. In drippings cook onion, celery and mushrooms
3. Return beef and add water and next 5 ingredients; bring to a boil stirring to loosen brown bits. Reduce heat to low and simmer for 1 1/2 hours until beef and barley are tender. Stir occasionally. 
4. Cut up beef and return to pot if necessary 
5. Add broccoli and pasta, bring to a boil, cover and simmer on low for 10-15 minutes until both are tender.

 Makes about 16 cups or 10 main dish servings
290 cal per serving

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