1/2 cup barley
1/2 cup dried split peas
3 beef bouillon cubes — crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 bay leaf
Measure all into a jar or ziploc bag, leaving bay leaf on top. Seal.
2 tablespoons vegetable oil
1 pound stew meat — cut in 1″ cubes
6 cups water
14 ounces canned tomatoes
1 pkg Beef Vegetable & Barley Soup Starter Mix
3 stalks celery — chopped
3 carrots — chopped
In a pot, heat the oil & add meat. Saute until the
meat is browned on all sides. Add the water, tomatoes, and Soup Mix. Bring
the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes.
Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay
Serve with Cornbread or biscuits.