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BROWSE

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BEEF & BARLEY SOUP

Active Time : 30 minutes
Total Time : 1 3/4 hours
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil divided
  • 1 pound premium angus beef for stew
  • 1 cup chopped organic whole carrots
  • 1 cup chopped organic celery hearts
  • 1/2 cup chopped onion
  • 1 3.5 ounce package shiitake mushrooms stems removed, sliced
  • 2 cups sliced baby bella mushrooms
  • 1 teaspoon organic dried thyme leaves
  • 1 organic dried bay leaf
  • 1 32 ounce container beef stock
  • 1/2 cup barley
DIRECTIONS

In large saucepan or Dutch oven, heat 1 tablespoon oil over medium-high heat. Add beef; salt and pepper to taste. Cook, stirring occasionally, until browned on all sides. Remove from pan.

Add remaining 1 tablespoon oil to pan; add carrots, celery and onions; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes). Add mushrooms, thyme and bay leaf; sauté until mushrooms are softened.

Add beef and stock; bring to a boil. Reduce heat and simmer 30 minutes; stir in barley and continue simmering until beef and barley are tender (about 45-60 minutes).