Beef and Barley Soup

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 ½ lb or 680g

• Reduced Sodium Beef Broth

  Reduced Sodium, Swanson

  4 cup or 820g

• Water

  Plain, clean water

  1 cup or 237g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  1 large or 72g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Ground Black Pepper

  Compliments

  ¼ tsp or 0.5g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Barley

  Pearled, raw

  ½ cup or 100g

• Bay Leaf

  Castella

  1 serving or 100g

• Green Beans

  Frozen - Aldi

  10 oz or 284g

• Diced Tomatoes

  Canned - Del Monte

  14 ½ oz or 411g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  1 package (10 oz) yields or 253g

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!
5. *Barley is a very nutritious grain, which, like brown rice, is high in fiber, rich with energy and is especially flavorful in this homemade soup.

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• Mushroom Barley Soup
• Barley Lentil Soup
• Slow Cooker Beef, Potato, and Quinoa Soup http://www.skinnytaste.com/2011/01/beef-potato-and-quinoa-soup.html
• Corned Beef and Cabbage Soup
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