Beef, Vegetable, and Barley Soup
Ingredients:
1 pound Ground beef, or trimmed and cubed beef chuck.
1 Medium onion, diced
1 Stalk celery diced
1 clove garlic, fine mince
12 ounce frozen vegetables (green bean, carrot, green pea, yellow corn blend)
3 cups beef stock
1/2 cup Barley
1 Medium fresh tomato – peeled and cubed
1 teaspoon salt
1 teaspoon black pepper|
1 Bay leaf
1 Tablespoon olive oil
Directions:
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Use the pot you will use to make the soup
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Brown beef in olive oil using medium low heat, season with salt, black pepper.
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Add onions, celery and garlic and sauté over low heat until they are tender.
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Add beef stock. If no beef stock, use broth and a bouillon cube.
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Cook for 10-20 minutes to tenderize the beef.
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Add frozen vegetables, diced tomato, and bay leaf.
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Cook (15-20 minutes over medium heat) until vegetables are done.
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Add barley, reduce heat to a simmer and add a lid to the pot.
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Cook at a simmer until barley is done – about 20 minutes.
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Remove Bay Leaf before serving
