Beef and Barley Soup
Spicy, vitamin-rich vegetable juice adds piquant flavor as well as body to the broth.
- Makes 11 servings (1 cup each)
1. In a large Dutch oven, heat oil. Add onion, celery and garlic; sauté until tender. Add steak and cook over medium-high heat until browned.
2. Stir in broth, undrained tomatoes, tomato juice, barley, green beans, carrots and parsnips. Bring to boiling; reduce heat and simmer, covered, about 1 hour.