Vegetable Beef Soup

Serves 15

Ingredients:

1 beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onions
1-1/2 cups chopped celery
1 tablespoon salt
1 teaspoon pepper
1 (28-ounce) can diced tomato , undrained
1-1/2 cups chopped carrots
1 (16-ounce) package frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper bring to a boil. Reduce heat cover and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients bring to a boil. Reduce heat cover and simmer for 45 minutes or until vegetables are tender.

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