Heat oil in large pot. Brown beef on all sides. Remove from pan and set aside. Add onions and cook until soft and golden, about 3 minutes. Stir in garlic. Return meat to pot. Add basil, salt and pepper. Stir in broth and tomatoes. Bring to boil. Stir in vegetables. Return to boil. Stir in barley. Lower heat and simmer until vegetables and beef are tender about 30-45 minutes. yields 6-9 servings
Can add another can of tomatoes if you like thinner soup and could use ground chuck or beef.
Ingredients
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1 tablespoon oil
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1 pound boneless stew beef, cut into 1 inch pieces
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1 cup onion, chopped
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1 garlic clove (1 teaspoon minced (large)
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1 teaspoon dried basil
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1 teaspoon Salt
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1/2 teaspoon pepper
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2 cans beef broth (14 1/2 ounce cans)
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1 can diced tomatoes (14 1/2 ounce can)
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2 packages frozen vegetables for soup (16 ounce pkg)
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1/2 cup quick cook pearled barley
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