Beef Barley Soup

What's better on a cold day than a hearty soup?

beef-barley 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.