BEEF BARLEY SOUP 6 servings

3 Tbsp. olive oil or vegetable oil
1 1/2 lbs. beef chuck cut into small dice
4 cups beef broth
1 tsp. beef bouillon dissolved in 2 cups water, beef or chicken broth
3/4 cup rutabaga cut into small dice
1 med. onion chopped
2 lg. stalks celery chopped
1 tsp. dried dillweed OR
1 Tbsp. fresh dillweed chopped
1 bay leaf
1/2 tsp. salt and a few shakes black pepper (if using low sodium broth increase salt to 1 tsp.

1/3 cup barley

METHOD:

In a large soup kettle or Dutch Oven heat the oil and brown the meat well on all sides (this is important to intensify the flavor of the broth).

Add all other ingredients except carrots and barley. Simmer partially covered over low heat for 1 1/2 hour.

Add carrots and brley, blend well then simmer for another 45 - 50 minutes or til carrots and barley are tender. Watch carefully to make sure the barley isn't absorbing too much broth. Add more if necessary.