Beef and Barley Soup

Ingredients

 

2 tbs olive oil

1 lb top sirloin steak or a chuck roast -- cut into 1/2" cubes

8 cups of beef stock (low sodium)

2 cloves of garlic minced

1/2 small onion diced

2 carrots chopped

2 celery stalks chopped

1 14oz can of chopped tomatoes with juice

1/2 cup pearl barley

2 tsp Tuscan Sunset herb (from Penzys)

or 1/2 tsp dried basil and one bay leaf,

or, fresh sprig of oregano and thyme

salt & pepper to taste

 

Method

Heat a large soup pot and add olive oil. Saute the beef pieces till brown all over. Remove.

Add another bit of oil and add the onion, garlic, carrots, celery. Cook for 5 minutes. Remove. 

Add the beef back into the pot and add the broth.  Bring to a boil, then reduce to low heat. Cover and simmer for 1 - 1/2 hours till the beef is tender. 

Add the canned tomatoes, reserved vegetables, barley, herbs, salt & pepper.

Cook another 15-20 minutes.

You can add more fresh vegetables such as green beans, zucchini, red or green peppers, when you add the tomatoes.

Omit the barley for a beef and vegetable soup.  Or, you can substitute a small pasta for the barley.