1 lb. lean beef, cubed
1 tbsp. oil
8 c. beef broth
1/2 c. barley
1 tsp. basil leaves
1 tsp. salt (do not add if using canned broth)
2 c. thinly sliced carrots
1 c. frozen peas
1/4 c. chopped onion

In Dutch oven, brown beef in oil; drain. Add broth; bring to a boil. Add barley, basil, and if desired, salt. Cover; simmer 1 hour. Add vegetables; cover and continue cooking 15-20 minutes or until vegetables are tender 8 (1 1/4 cups) servings.