Beef Barley Soup

Ingredients:

• 1 lb beef, cooked and chopped (editor's note: More specifically, the recipe calls for "leftover roast beef")
• Enough oil to brown beef
• 2 cans petite cut tomatoes
• 3 carrots, chopped
• 2 or 3 celery stalks, chopped
• 1 onion, chopped
• 1/3 cup barley
• 2 cups water
• 3 cubes beef boullion
• 1 bay leaf
• 1/8 tsp garlic powder
• salt
• pepper

Heat oil in a large saucepan or stock pot. Brown meat (editor's note: If using raw beef, you'll want to drain it after browning. No need if you're following the recipe as-written). Add onion and cook for two minutes.

Add garlic, barley, tomatoes, water, and bay leaf to pot. Bring to a boil.

Add the rest of the ingredients to the pot and cover. Simmer for about one hour. If needed, add water.