1-2 pounds of stewing beef cut into small chunks
2 Tablespoons olive oil (give or take)
1/2 cup pearled barley
6 cups Health Valley Beef Broth (salted)
2-4 cups water
1 cup carrots (fresh)
1 cup green beans (fresh, frozen, or canned)
1 small onion
4-5 red skin potatoes (cut in chunks, don’t peel)
1 tsp. minced garlic
1/2 green pepper chopped fine
1 medium tomato chopped or pureed
Salt and pepper to taste

Brown beef in olive oil in 8 quart saucepan until thoroughly cooked. Add beef broth, water, and barley. Simmer until barley is tender, about one hour. Add remaining ingredients and cook until vegetables are tender.

Serve with crackers, rolls, or muffins.