Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

2 tbsp EVOO

1 ½ - 2 lbs Cubed or Shredded Beef

1 Med. Onion – diced into ¼ “ pieces

3 Carrots – Peeled and diced into ¼“ pieces

3 Ribs of Celery – diced into ¼“ pieces

4 oz Crimini Mushrooms – Sliced and diced into ¼“ pieces

6 Cloves of Garlic – smashed and ground into a paste

1 Green (or Red) Pepper – Seeded and diced into ¼“ pieces

1 Cup Green Beans – Cut into ¼” pieces

4 14.5 oz cans (or 2 cartons) of Beef Broth

1 Cup (Uncooked) Barley – Follow directions but add in 1 smashed garlic clove

* Various seasonings

Cook Barley according to the package and add in 1 smashed clove of garlic.

In a large pot or Dutch Oven over high heat add in the EVOO and then the Beef *.  May have to do in batches.  Stir occasionally until browned.  Remove beef from pot.

In same pot add onions, carrots, celery, mushrooms, garlic *.  Cook for about 8 minutes over med/high heat. Add in peppers, green beans, beef and beef broth and cook for about 5 minutes *.

Add in Barley and simmer for 5 minutes.  Adjust seasonings accordingly and then simmer another 10 minutes *.

* I make my own seasoning blend with salt, pepper, garlic, onion, thyme, rosemary.  But you can use your own seasonings to guide your own palate.