1 lb. boneless chuck, cut in 1/2 inch cubes
1 lg. onion, chopped
6 c. beef broth
1 bay leaf
2 tsp. dried basil leaves
2 tsp. dried Italian seasoning
1/2 c. uncooked barley, rinsed
1 (28 oz.) can crushed tomatoes
1 (1 lb.) pkg. frozen mixed vegetables

In 5 quart Dutch oven, heat 2 tablespoons salad oil. Over medium heat, saute meat 5 minutes or until evenly browned. Add onion; cook 3 minutes. Drain off excess fat. Add broth, bay leaf, basil, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; simmer, partially covered, 30 minutes. Add barley; simmer 30 minutes or until barley is tender. Skim off foam from surface of soup. Add tomatoes and vegetables. Return to boiling; simmer 5 minutes.