Beef Barley Soup

• 2 TBLS olive oil
• 1 lb. London broil or chuck roast (1/2 inch cubes)
• salt and pepper to taste
• 1 small onion, diced
• 3 stalks celery,diced
• 1 large carrot, diced
• 1/4 C chopped parsley
• 6 C beef broth
• 1 C pearl barley
• 1 can (14 oz) diced tomatoes
• 1 TBLS Worcestershire sauce
• 3 bay leaves
• 1/2 tsp dried thyme

Preparation & Directions

In a large soup pot, heat oil and brown cubes of beef in small batches, seasoning each batch with salt and pepper.  Use a slotted spoon to transfer to a bowl, leaving as much fat in the pot as possible.  Once meat has been browned, add onion, celery, carrot and 1/4 cup parsley to the pot; cover and cook over medium heat, stirring occasionally, for about 5 minutes, until vegetables are soft.  Return the beef to the pot along with all the juices that have collected in the bowl.  Add the broth, barley, tomatoes (with liquid), Worcestershire sauce, bay leaves and thyme.  bring to a boil, the lower heat and simmer for 1 1/2 hours, stirring occasionally and adding water or additional broth if it gets too thick. Discard bay leaves, season with salt and pepper to taste.  Serve with yummy warmed french bread.

FROM: Firehouse Food

PREP TIME: 15 minutes

COOK TIME: 1 1/2 hours

SERVES: 6 adults