2 T. vegetable oil 1-1/2 lb. stew beef (cut in bite-sized pieces) 1/2 cup uncooked medium pearl barley 1/4 tsp. salt 1/4 tsp. pepper 1 cup sliced carrots 1 medium onion, cut in thin wedges OR 1 cup frozen chopped onions 2-3 stalks celery, sliced 1 cup water 2 cans (14-1/2 oz.) ready-to-serve beef broth (low salt) 1 can (14-1/2 oz.) diced tomatoes with Italian seasoning OR stewed tomatoes, cut up 2 cups frozen cut green beans 1. In large soup pot, cook stew beef in vegetable oil until browned. 2. Add all remaining ingredients except frozen green beans. Bring to a boil. Reduce heat and simmer about an hour. 3. Stir in frozen green beans. Cook another 15 minutes, uncovered, until beans are tender.
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