1/2 lb. fondue beef cut into sm. chunks
1/2 c. chopped onion
1 clove garlic, minced
7 c. water
1 (14 oz.) can whole tomatoes, chopped into sm. pieces, do not drain
1/2 c. med. barley
1/2 c. sliced celery
1/2 c. sliced carrots
2 beef bouillon cubes
1/2 tsp. crushed basil
1 bay leaf
1 (9 oz.) pkg. frozen mixed vegetables

In Dutch oven brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except for frozen vegetables. Cover and bring to boil. Reduce heat, simmer for 1 hour, stirring occasionally. Add frozen vegetables cook additional 15 minutes. More water can be added if soup gets too thick. You can also use more than 1/2 pound of meat. This soup is great with some corn muffins.