What's better on a cold day than a hearty soup?
This soup couldn't be more simple to make. Prep time is quick and then you just let it simmer for 2 hours. You'll need to plan ahead to start preparation so it is ready when you want to eat it. The whole grain goodness of barley is a plus in this soup. It adds protein, vitamins, minerals and fiber.
Make a pot soon.
Recipe 8 servings 274 cal/serving
2 lbs lean boneless beef chuck, cut into 3/4 inch peices
6 cups water
1 28oz can tomatoes, drained, liquid reserved
2 ribs celery, sliced
4 medium carrots, medium dice
1 large onion, medium dice
2 teaspoons salt
1 teaspoon dried thyme, or to taste
2 teaspoons freshly ground pepper
1/2 cup medium-grain barley
2 cups frozen cut green beans (9oz) or mixed vegetables
Place beef, water and tomato liquid in Dutch oven or large pot. Cover and bring to a boil over high heat. Skim foam from top. Add celery, onion, carrots, salt, thyme, pepper and barley; return to boil. Cover and reduce heat to low. Simmer 2 hours or until meat is tender. Add green bean (mixed vegetables) and tomatoes; simmer uncovered 30 minutes longer. Serve.
Feel free to use vegetable that you like, perhaps some mushrooms. Add some fresh herbs of your choice.