Vegetable Beef Barley Soup

½ Cup Uncooked Barley – Makes about 4 cups cooked

2 Celery Stalks – Finely Diced

2 Carrots – Finely Diced

1 Med. Red Onion – Finely Diced

6 Garlic Cloves – Minced

1 Cup Green Beans – Cut about 1 inch long

1 ½ Cubed Beef for Stew

1 tsp Salt

¾ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

Extra Virgin Olive Oil (EVOO)

2 tbsp Flour

1 Cup Mushrooms – Finely Diced

1 Can Corn – Drained

1 Cup Frozen Peas

6 Cups Beef Stock

In a large ziplock bag, combine beef, salt, pepper, garlic powder and onion powder.  Shake bag until meat is fully coated.  In a large pot over Med/High heat add enough EVOO to coat the bottom and add beef.  May have to do in batched so as to not steam but rather sear the meat on all sides.  Remove meat and set aside.

Add enough EVOO back into the pot to coat the bottom again.  Add in celery, carrots and onion.  Sautee about 5 minutes.  Add in mushrooms and garlic and cook another 5 minutes.  Add the same amounts of salt, pepper, garlic powder and onion powder.

Add in green beans, corn and beef stock.  Bring to a boil and then reduce to a low simmer with lid on but cracked for about 2 hours.  (the goal here is to break down the meat slowly so it falls apart).

While soup is simmering, in a separate pot cook barley in 6 cups of water.  (most directions are ½ cup barley to 6 cups boiling water and cook for about 90 minutes).  I cook mine for only about 1 hour so they don’t turn to mush in the soup.

When soup has been on a low simmer for 2 hours (or until the meat is falling apart), add in barley and peas and simmer for another 15 minutes.  Adjust seasoning to taste if necessary and serve.  Enjoy.