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Beef and Barley Soup

3/4 c. packaged, dry barley
1 tbsp. vegetable oil
1 1/2 lbs. beef chuck, cut into 1 inch cubes
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
9 c. water
3 beef bouillon cubes
1 tbsp. Worcestershire sauce
1 tsp. dried leaf basil, crumbled
1 1/4 tsp. salt
1 bay leaf
1 (8 oz.) can tomatoes, undrained
3 ribs celery, sliced (1 c.)
2 lg. carrots, sliced (1 c.)
1/2 lb. fresh green beans, cut in pieces (1 1/2 c.)
1/2 tsp. hot pepper sauce

In medium sauce pot combine barley and enough water to cover. Bring to a boil; cook 5 minutes. Drain. Set aside. In large kettle or soup pot heat oil over high heat; brown meat on all sides. Add onion and garlic; saute 2 to 3 minutes. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire, basil, salt and bay leaf. Cover. Simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans and hot pepper sauce. Cover. Simmer 30 minutes longer. Yield: 3 quarts, 6 servings.

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