Beef and Barley Soup

Beef and Barley Soup

Ingredients:

• 1-1/2 lbs. round steak or beef chuck cut into bite sized pieces
• 1/2 cup flour
• 2 TB. olive oil
• 1-1/2 cups thinly sliced carrots
• 1/2 cup diced green pepper
•  2 garlic cloves, minced
• 1 medium onion, diced
• 1- 16 oz. can chunky tomatoes (basil, oregano, garlic)
• 3/4 cup corn
• 3/4 cup fresh green beans, cut in bite sized pieces
• 1 cup quick cooking barley
• 3 oz. tomato paste
• 1 bay leaf
•  4- 14 oz. cans beef broth low-sodium
•  3/4 tsp. basil
• 1 tsp. dried parsley flakes
• 1 cup V-8 juice

Directions:

• Dredge meat in flour, brown in 1TB. hot oil- set aside
• In a soup pot add 1 TB. olive oil, sauté onions and garlic till caramelized 3-5 minutes
• Add to the soup pot the rest of ingredients except barley and bay leaf, simmer covered on low for 2 hours or until vegetables are tender
• Add in barley and bay leaf the last hour. Be sure to remove bay leaf before serving
• If using a crock pot cook on high 4 hours and the last hour add in barley and bay leaf

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