Beef, Vegetable, and Barley Soup
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
Use the pot you will use to make the soup
Brown beef in olive oil using medium low heat, season with salt, black pepper.
Add onions, celery and garlic and sauté over low heat until they are tender.
Add beef stock. If no beef stock, use broth and a bouillon cube.
Cook for 10-20 minutes to tenderize the beef.
Add frozen vegetables, diced tomato, and bay leaf.
Cook (15-20 minutes over medium heat) until vegetables are done.
Add barley, reduce heat to a simmer and add a lid to the pot.
Cook at a simmer until barley is done – about 20 minutes.
Remove Bay Leaf before serving