Ingredients
1 beef chuck roast (3 to 4 pounds)2 tablespoons vegetable oil2-1/2 quarts water3 cans (28 ounces each) diced tomatoes, undrained10 celery ribs, chopped6 large carrots, thinly sliced3 large onions, chopped3/4 cup medium pearl barley2/3 cup cut fresh green beans (1/2-inch pieces)1 can (15-1/4 ounces) whole kernel corn, drainedSalt and pepper to taste
Preparation
In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.