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.