1 lb. beef stew meat, cut into 1/2" cubes
1 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
7 c. water
1 (16 oz.) can whole tomatoes, undrained, cut into pieces
1/2 c. barley
1/2 c. sliced celery
1/2 c. sliced carrots
4 beef bouillon cubes
1/2 tsp. basil leaves
1 bay leaf
1 (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 cooking until onion is tender. Drain. Stir in remaining ingredients except green beans; cover. Bring to a boil. Reduce heat, simmer 50 minutes stirring occasionally. Add green beans continue cooking about 10 minutes or until meat and barley are tender. Additional water may be added if soup becomes too thick upon standing. 1 cup servings.