3/4 c. packaged, dry barley
1 tbsp. vegetable oil
1 1/2 lbs. beef chuck, cut into 1 inch cubes
1 1/2 c. chopped onion
2 cloves garlic, minced (1 tsp.)
9 c. water
1 can (16 oz.) low salt tomatoes, undrained
4 low sodium beef bouillon cubes
4 tsp. Worcestershire sauce
2 tsp. dried leaf basil, crumbled
2 bay leaves
1/2 lb. fresh green beans, cut in pieces (1 1/2 c.)
2 ribs celery, sliced (1 c.)
2 carrots, sliced (1 c.)
1/2 tsp. Tabasco pepper sauce

In medium saucepot combine barley and enough water to cover. Bring to a boil; cook 5 minutes. Drain. Set aside.

In large kettle or soup pot heat oil over high heat; brown meat on all sides. Add onion and garlic; saute 2 to 3 minutes. Add cooked barley, 9 cups water, tomatoes, bouillon cubes, Worcestershire, basil and bay leaves. Cover. Simmer 1 hour 30 minutes. Add green beans, celery, carrots and Tabasco sauce. Cover. Simmer 30 minutes longer. Remove bay leaf before serving. Yield: 12 cups; 12 servings; 80 mg. sodium per serving.