Veggie Beef and Barley Soup

By á-23953

Ingredients

• 2 1/3 cups water
• salt
• 1 cup pearl barley
• 2 tbsp. olive oil
• 1 medium onion, finely chopped
• 5 carrots, peeled and chopped
• 3 stalks celery, chopped
• 1/2 tsp. paprika
• 1 tsp. garlic
• 1/2 tsp. pepper
• 1 1/2 lbs. beef stew
• 1 bay leaf
• 2 32 oz. beef broth
• 1 can diced tomatoes

Preparation

Step 1

Bring water and 1/4 tsp. salt to boil in medium saucepan. Add barley, reduce to a simmer, cover and cook on low heat for 45 minutes or until liquid is absorbed. In a large stockpot, over medium high heat, saute onion, carrots and celery in oil until onions are translucent. Combine 1/2 tsp. salt with paprika, garlic powder and black pepper. Sprinkle spice mix over meat. Toss to coat. Brown meat in stock pot with vegetables. Pour beef broth into pot and add bay leaf. Bring to slow boil, then reduce to a simmer. Cook until meat is tender, approximately 3o minutes. Add in cooked barley and diced tomatoes, remove bay leaf and stir to combine.