Beef and Vegetable Soup

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  18 oz or 510g

• Onions

  Raw

  1 cup, chopped or 160g

• Water

  Plain, clean water

  10 cup or 2.37kg

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Pepper

  Spices, black

  1 tsp or 2g

• Barley

  Pearled, raw

  ½ cup or 100g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Tomatoes

  Red, ripe, raw, year round average

  3 cup, chopped or sliced or 540g

• Peas

  Green, frozen, unprepared

  1 ½ cup or 201g

• Corn

  Sweet, yellow, raw

  1 ½ cup or 218g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Peel and chop the onions, potatoes, and carrots. Chop the celery and tomatoes, and cut the steak into small cubes.
2. Heat oil in a large saucepan over medium heat. Add the beef cubes and cook, stirring until brown, about 8 minutes.
3. Add onion, water, bay leaves, pepper, and stir. Bring to boil, reduce heat to low, and cover/simmer for 2 hours. Skim any fat from the surface of the soup.
4. Add barley and stir, then cover and simmer for 40 minutes.
5. Add carrots, celery, potatoes, and tomatoes. Stir and simmer until vegetables are tender, about 20 minutes.
6. Add peas and corn and stir. Then cover and cook for about 10 minutes.
7. Ladle into serving bowls and serve garnished with parsley.