Vegetable Beef Soup

2 tbs olive oil

1 lb beef stew meat cut in bite sized pieces

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped onion

4 chopped garlic cloves

1 1/2 c diced potatoes

1 carton beef broth

1/2 tsp salt

1/2 tsp pepper

1/2 tsp Italian Seasoning

1 cup diced Roma tomatoes, about 3

Optional- 3/4 c instant barley

In a 4 qt dutch oven, heat 1 tbs oil over medium high heat. Add beef and cook 7-9 min until browned. Transfer to plate and set aside.

Heat remaining 1 tbs oil and add carrots, celery, garlic and onion. Cook 2-3 min or until crisp tender. Stir in remaining ingredients except tomatoes and heat to boiling. Reduce heat, cover, and cook 20-25 min until potatoes are tender. Add the tomatoes and if you like, 3/4 c instant barley. Cover and cook for 10 min. Serves 6.