Beef and Barley Soup - Eating for life Cookbook
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 6 - 2cup portions |
Savory vegetable soup simmered wiht braised beef and pearl barley from Bill Phillips "Eating for Life" cookbook
Ingredients
- 1 tbsp Extra Light Olive Oil
- 1 1/2 lb Top Sirloin
- 4 cups Beef Stock
- 1 cup Water
- 1 medium Onion, Sweet
- 1 Large Stalk (11"-12" Long)
- 50 g Carrott
- 1 tsp Oregano, Dried
- 1/4 tsp Pepper, Black
- 2 Garlic Clove
- 1/2 cup Barley, Pearled
- 1 tbsp Bay Leaf
- 14 1/2 oz Tomatoes, Petite Diced
- 1/2 cup Green Beans- Delmonte
- 10 oz Peas, Frozen
- 1 can about Whole Kernel Corn
Directions
1) In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.
2) Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
3) Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.
4) Ladle a portion (about 2 cups) of soup into each bowl. Serve and Enjoy!