Redibase Beef and Barley Soup – Soups

3 Tbsp. salad oil

1 Lb. Beef chuck — 1/2 inch pieces

2 Large onions — chopped

2 Cloves garlic — finely chopped

5 Cups water

3 Tsp. Beef Redi-Base

1/4 Cup barley

1 1/2 Tsp. paprika

1/8 Tsp. marjoram leaves

3 Medium potatoes — 1/2 inch pieces

2 Medium carrots — sliced

2 Stalks celery — sliced

16 Oz stewed tomatoes

10 Oz. frozen peas

1/2 Cup mushrooms — sliced

Saut? beef cubes, onions, and garlic until onions are limp. Add water, Redi-Base , barley, paprika, marjoram. Simmer, covered, until meat is tender. Add potatoe s, carrot, celery, tomatoes, and peas. Cook until vegetables are cooked, about 30 minutes . Serve. Serves 4