Beef Barley Soup
Ingredients:
2 tablespoons vegetable oil
2-3 pounds roast beef
2 carrots, thinly sliced
Slice 2 stalks of celery
1 medium onion, finely chopped
3 cloves of garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon thyme
6 cups low-sodium beef soup
1 can (14.5 oz) diced tomatoes
1 bay leaf
2/3 cup medium barley
1 can (14.5 oz) corn, drained
Beef Barley Soup
Instructions:
Heat the vegetable oil in a Dutch oven or large stock pot over medium-high heat. Add beef and brown. Place the beef on a plate.
Add carrots, celery and onion and cook for 4-5 minutes. Add garlic, parsley, oregano, and thyme and cook for just 1 minute. while stirring constantly. Return beef broth, diced tomatoes, bay leaves, and beef to pot. Reduce heat and simmer for 1 1/2 hours or until roast is tender. Add barley and corn. Cover and leave for 30 minutes. Remove the lid and continue to simmer for 15 minutes.
Remove the roast from the pot and trim off the beef tendons and fat. Cut or grate into bite-sized pieces and return to the pot.