Beef and Vegetable Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef chuck

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

  18 oz or 510g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Water

  Plain, clean water

  10 cup or 2.37kg

• Bay leaf

  Dried

  2 tbsp, crumbled or 4g

• Pepper

  Spices, black

  1 tsp or 2g

• Barley

  Pearled, raw

  9 tbsp or 113g

• 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 beef into small cubes.
2. Heat the olive oil in a large saucepan over medium heat. Add the beef cubes and cook, stirring until browned, about 8 minutes.
3. Add the onion, water, bay leaves, and pepper. Stir and bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, skimming any fat from the surface.
4. Add the barley and stir. Cover and simmer for 40 minutes.
5. Add the carrots, celery, potatoes, and tomatoes. Stir and simmer until the vegetables are tender, about 20 minutes.
6. Add the peas and corn, stir, cover, and cook for about 10 minutes.
7. Ladle the soup into serving bowls and garnish with parsley before serving.