Beef Barley Soup

One more beef recipe and then we will try something new!!  Another idea for the leftovers from your beef roast.  Soups are great for so many reasons.  If there is something in the recipe that you don’t like, simply leave it out.  If you want to add something, go ahead!  If there is too much, freeze it for later.  They are so versatile.  This soup comes from my good friend and neighbor Christie.

In a large pot, saute 1 chopped onion in 2 Tbs. olive oil.  Add and saute 8 oz. mushrooms for about 3-5 min.  Add 4 stalks chopped celery, 15 oz. diced tomatoes canned or 3 fresh tomatoes chopped, 1 C. white wine, 1 tsp. oregano, 2 bay leaves and 1/2 C. chopped fresh Italian flat leaf parsley.  Simmer until the smell of the wine is mostly gone, about 5 min.  Then add 60 oz. beef broth (I make mine with water and the better than bouillon paste I talked about earlier), and 1-2 lbs. cooked beef cut into bite sized pieces.  Bring all this to a boil and add 1 C. barley.  Cook until the barley is done (about an hour) stirring occasionally.

Note:  Italian parsley is in the produce section near the regular parsley and cilantro.  It has a wavy flat leaf.  Barley will be in the dried section near the rice and dried beans.

I hope you enjoy this.  It is one of my favorite soups.  A fun idea this holiday season is to make a big pot of soup and buy several disposable containers.  Scoop some soup into each container and tie a bow around it.  A fun gift for the neighbors – just because!

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