Vegetable Beef Barley Soup


1 lb. stew beef
2 Tbsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 16 oz. can beef broth
1 14 1/2 oz. can diced tomatoes
1 tsp dried basil
1 bay leaf
1/2 cup barley
1 16 oz. bag frozen mixed vegetables


In a 4 qt. Dutch oven, heat olive oil and brown meat.
Add onion and garlic. Cook until onion is tender.
Stir in remaining ingredients except for frozen vegetables.
Add enough water to fill pot. Cover; bring to boil.
Reduce heat and simmer 1 1/2 to 2 hours, until meat is tender.
Add frozen vegetables and continue to cook an additional 15 minutes until vegetables are tender.
Additional water may be added if soup becomes too thick.
Serve with crusty bread. 12 one cup servings.