Beef-Barley Vegetable Soup

By popular demand (two requests :-) ), herewith is one of our favorite winter soups.  It's hearty, healthy, can be done either on the stove or in a crockpot, and definitely qualifies as a comfort food.  Great with a whole-grain bread and better the second day!
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 Brown 1 lb. of stew meat or hamburger and drain if necessary.  (You can also use leftover cooked roast.)  Add 1/2 c. chopped onion and 1-2 cloves garlic, minced; cook for 2-3 minutes.  Add:

• 7 c. beef broth or water
• 1 can diced tomatoes
• 1/2-1 c. chopped onion
• 1 c. sliced celery
• 1/2 c. sliced carrots
• 1/2 c. pearled barley
• 2-4 bullion cubes (if using water)
• 1 bay leaf
• 1/2 tsp. basil

Cover and bring to a boil, then turn down to simmer and cook for 1 hour.  Barley soaks up a lot of liquid so add more water if necessary.  Add 1 pkg. frozen French green beans, cover and cook another 20 minutes, again adjusting liquid level if necessary.

Enjoy!