1 lb. stewing beef, cut in sm. pieces
1 stalk celery, chopped
1/2 green pepper, chopped
2 sm. onions, cut in sm. pieces
1 c. lentils
1 c. split peas
1 c. barley
1 bay leaf
1 beef bouillon cube
1 tsp. salt
1 tsp. pepper
2 tsp. Italian seasoning
1 tbsp. basil
2 tsp. garlic salt
2 cloves garlic, minced

In Dutch oven or 4 quart covered pan. Brown beef, onion and garlic cloves in small amount of oil. Cover with water and add bay leaf. Cook on low for 1 hour. Add lentils, split peas and barley. Add water to cover. Add remaining seasonings. Bring to boil, cover and simmer for 3 hours, stirring occasionally and adding water to cover as needed. Season to taste before serving.