Beef Barley Soup

Summary

Yield	Bowls
Source	Poudrette
Prep time	30 minutes
Cooking time	1 hour
Total time	1 1/2 hours

Ingredients

1 dash

olive oil (a splash)

carrot, large (chopped)

celery stalk, large (chopped)

onion, medium (chopped)

1 dash

salt and pepper ( to taste)

3 cup

cooked beef (chopped)

1⁄2 teaspoon

worchestershire sauce (a splash (optional))

1 dash

basil, oregano, garlic powder (to taste)

8 cup

beef stock or broth

1 can

diced tomatoes (including liquid) , large can

3⁄4 cup

dried pearl barley (3/4 to 1 cup (be careful not to add too much, makes things thick!) )

Instructions

Heat the olive oil and butter in soup pot on medium low heat.
Add carrot, onion and celery. Add a pinch of salt. Cook until vegetables are soft.
Add beef, basil, oregano and garlic powder. Continue to cook for a 2 more minutes.
Add a splash of worcestershire sauce
Add remaining ingredients, bring soup to a boil.
Reduce heat and cover. Cook for at least an hour to allow the barley to expand and become soft.