Vegetable Beef and Barley Soup

1 1/2 pounds Beef Stew Meat.
1 Onion chopped.
6 Large Carrots cut in half lengthwise, and half again; then cut in small pieces cutting the long pieces across      
   into small pieces.
6 Medium Potatoes cut in pieces about the size of the Carrot pieces.
1 package frozen Vegetable Soup blend.
4 low-sodium Beef Bouillon cubes.
1/2 cup Barley.
Water to fill the pot about 2/3 full.

Place the Stew Meat, Onion, and Bouillon Cubes in a large pot.
Add the Water.
Bring to a boil.
Reduce heat and cook at low boil for about 2 hours.
Add the Carrots and Potatoes and continue cooking about 1 hour.
Add the frozen Soup Mix and bring back to a boil.
Add the Barley.
Cook until done.
Serve with Crackers.
About 8-10 servings.