I must thank Nancy Young again for posting this recipe last January. I just
love it. Made another double batch today. yum yum yum.

Lynne

Beef barley soup from Betty Crocker
(I've never added the MSG, and I use larger amounts of
the seasonings. nancy)
1 pound boneless chuck, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef boullion
1 1/2 teaspoons salt
1/4 teaspoon each dried marjoram & thyme
1/4 teaspoon MSG
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 can (16 oz) whole tomatoes with liquid
1/2 cup uncooked barley
Cook and stir beef in oil in 4 quart Dutch oven over medium
heat until brown. Stir in 1 cup water, the boullion through
the bay leaf. Cover and simmer until beef is tender,
1 to 1 1/2 hours.
Stir in 4 cups water and remaining ingredients. Heat to boiling,
reduce heat. Cover and simmer until carrots are tender, about
35 minutes.