Hearty Beef, Vegetable and Barley Soup Recipe

Heat olive oil in large stock pot and add beef. Brown beef on all sides and cook through, about 5 minutes. Add broth and scrape up browned bits of beef from bottom of pan. Add bay leaves, tomatoes, potatoes, carrots, and cabbage. Bring to a rapid boil then reduce heat to low boil and cook for 15 minutes. Add barley and let cook for one hour or until barley is plump and ready to eat. Add salt and pepper to taste.

Remove bay leaves. Add green beans and corn and heat through, about five minutes. This soup is even better the second day.