1 lb. beef stew meat
3 Roma tomatoes
1 green bell pepper
1 cup sliced mushrooms
3 red potatoes
1/2 bag frozen peas and carrots
1/2 bag frozen corn
1/2 bag frozen green beans
5 oz. quick cook barley
1 (32 oz.) pkg. beef broth
5 cups beef broth from bouillon cubes
onion, garlic, and other seasonings as desired

In a large pot, spray the bottom with non-stick cooking spray and brown the meat. Apply any seasonings that you desire. While the meat is cooking, wash and cut your vegetables into little smaller than bite size pieces. After the meat is finished cooking, pour the 32 oz of beef broth into the pot and add the potatoes, tomatoes, green pepper, and mushrooms to soften. Let the soup simmer for 15 minutes, checking to see if the vegetables have softened. After the potatoes are no longer raw, add the frozen vegetables, quick barley, and beef broth from bullion until it covers the ingredients. Bring it to a light boil for 10-15 more minutes, until the barley is cooked and the frozen vegetables are no longer hard. Serve and set leftovers in the fridge.

Submitted by: Rachel Lohr