A nice day but a very chilly evening. We haven't had beef in awhile, so we indulged today with this warm and comforting soup.

BEEF AND BARLEY SOUP

1 T olive oil
2 lbs lean beef, cut in 1 inch pieces
2 medium onions, coarsely chopped
3 large carrots, sliced
3 celery stalks, sliced
1 can (28 oz) whole tomatoes with liquid, chopped
2 quarts water
4 chicken bouillon cubes
1/3 c medium pearl barley

In a large pot, heat oil over medium-high heat. Brown beef. Add onions, carrots, celery, tomatoes, water, and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another hour or until the barley is done.