Barley & Beef Soup
Ingredients:
2 cups onion, chopped
1 lb. chuck steak
1.5 cups chopped carrots
1 cup chopped celery
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cup beef broth
2 cups water
½ cup tomato puree
½ t. kosher salt
¼ t. ground black pepper
2 bay leaves
Method:
- Heat a large dutch oven pan w/ oil.
- Add onions and beef. Cook until browned.
- Add chopped carrots and celery to pan.
- Cook 5 minutes. Add garlic.
- Stir in barley and remaining ingredients.
- Simmer for 40 min until barley is tender & vegetables are tender.