Beef and Barley Soup III

Ingredients

• tablespoon vegetable oil
• 1/2 cup schopped onion
• cup chopped celery
• cup chopped carrots
• clove sgarlic, minced
• cup sbeef stock
• 3/4 cup barley
• bay leaf
• sprigsfresh thyme, chopped
• 1/2 cup red wine
• cup scubed potatoes
• cup sdiced cooked beef
• teaspoon browning sauce (Optional)
• 1/2 cup schopped cabbage
• salt and pepper to taste

Instructions

1. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.