Beef, Vegetable and Barley Soup

By AzWench

Ingredients

• 1 (3- to 4-lb.) beef roast, boneless or bone-in
• 1/2 cup oil
• 2 cups onions, cut into 1-inch cubes
• 2 cups carrots, cut into 1-inch cubes
• 1 cup celery, cut into 1-inch cubes
• 4 tomatoes, stems removed, cut into 1-inch cubes or
• 1 (16-oz.) can diced tomatoes
• 1 1/2 cups pearl barley
• 3 bay leaves
• 1 teaspoon freshly ground pepper
• 2 teaspoons dried thyme
• 1 small head cabbage, cut into 1-inch cubes (about 6 cups)
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 1 gallon water
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Preparation

Step 1

1. Remove excess fat and silver skin from roast. In Dutch oven, heat oil over medium heat until hot. Add roast; brown well on all sides. Transfer to clean plate.

2. Add onions, carrots, celery and tomatoes to Dutch oven; saute until onions are transparent, stirring frequently Stir in pearl barley; cook 1 minute, stirring constantly. Add roast, spices, cabbage, ketchup, Worcestershire sauce and water. Cover and cook over medium heat, stirring occasionally until meat is tender, about 1 1/2 to 2 hours. Remove roast; cut into bite-size pieces. Remove and discard bay leaves. Return roast to soup. Season with salt and pepper.