BEST EVER BEEF AND BARLEY SOUP

Ingredients

1 onion, chopped

1 garlic clove, minced

1 tablespoon olive oil

2 c. cooked flank steak or chuck steak – cut into 1” pieces

2 carrots, sliced

1 stalk celery, sliced

6 c. reduced-sodium beef broth

1 can petite diced tomatoes 14-15 oz, undrained

⅔ c. pearl barley

½ green pepper, diced

1 tablespoon Worcestershire sauce

1 package beef gravy mix

1 bay leaf

¼ teaspoon dried thyme

2 tablespoons fresh parsley or 2 teaspoons dried

salt & pepper to taste

2 tablespoons red wine (optional, but makes the broth exceptional)

Directions

Step 1: Heat the olive oil in a stock pot over medium-high heat. To the hot oil, add the steak and cook until all sides are browned. Then, add the onions and garlic. Continue to cook until tender.

Step 2: To the pot, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and let the mixture simmer for approximately 40 to 50 minutes or until the barley is cooked through.

Step 3: Take the bay leaf out and discard it. Serve the soup immediately. Enjoy!