Pork Barley Soup

• 2
  

  lbs beef stew meat, carve assist into 1-trot objects
  

• 1
  

  tablespoon vegetable oil
  

• 5
  

  cups water
  

• 4
  

  celery ribs, chopped
  

• 4
  

  medium carrots, chopped
  

• 1
  

  sizable onion, chopped
  

• 1
  

  (14 1/2 ounce) can diced tomatoes, undrained
  

• 2
  

  tablespoons tomato paste
  

• 4
  

  teaspoons beef bouillon granules
  

• 1
  

  teaspoon dried oregano
  

• 1
  

  teaspoon thyme
  

• 1
  

  teaspoon basil
  

• 1
  

  teaspoon parsley
  

• ¹⁄₂
  

  teaspoon salt
  

• ¹⁄₄
  

  teaspoon pepper
  

• 1
  

  cup barley
  

directions

• In a dutch oven, brown meat in oil on both aspect, drain.
• Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
• Raise to a boil.
• Lower warmth, quilt and simmer for quarter-hour.
• Add the barley and simmer for forty five minutes longer or unless barley is tender.