Beef and Vegetable Soup

Ingredients

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  2 ear medium (6-3/4" to 7-1/2" long) or 206g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Beef chuck

  Shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, choice, raw

  500g or 500g

• Onions

  Raw

  1 large or 150g

• Water

  Plain, clean water

  10 cup or 2.37kg

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Barley

  Pearled, raw

  ½ cup or 100g

• Carrots

  Raw

  2 large (7-1/4" to 8-/1/2" long) or 144g

• Celery

  Raw

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

• Potato

  Flesh and skin, raw

  3 ⁷⁄₁₆ Potato medium (2-1/4" to 3-1/4" dia) or 738g

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole (3" dia) or 546g

• Peas

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

  1 cup or 160g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Remove the corn kernels from the ears of corn. Set aside. Peel and chop the onions, potatoes, and carrots. Chop the celery and tomatoes, and cut the steak into small cubes.
2. In a large saucepan over medium heat, heat oil. Add the beef and cook, stirring until brown for 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.
4. Skim any fat or junk from the surface of the soup.
5. Add barley and stir, then cover and simmer for 40 minutes.
6. Add carrots, celery, potatoes, and tomatoes. Stir and simmer until vegetables are tender (about 20 minutes).
7. Add peas and corn and stir. Then cover and cook for about 10 minutes.
8. Ladle into serving bowls, sprinkle with parsley.

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