1 lb. beef stew meat, cut up
1 tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
2 c. water
16 oz. can whole tomatoes, undrained, cut into pieces
1/2 c. barley
1/2 c. celery
1/2 c. carrots
4 beef bouillon cubes
1/2 tsp. basil
9 oz. pkg. frozen or 16 oz. can cut green beans, undrained

In 4 quart saucepan brown meat in oil. Add onion and garlic, continue to cook until onion is tender. Drain. Stir in remaining ingredients except green beans. Cover, bring to a boil. Reduce heat, simmer 50 minutes. Add green beans, continue to cook about 10 minutes or until meat and barley are tender. Additional water may be added if soup is too thick upon standing.