Beef and Barley Soup

 

Ingredients:

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups beef broth

1 cup pearl barley

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups fresh spinach or kale, chopped

Fresh parsley, chopped (for garnish)

Directions:

In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.

Add onion, carrots, celery, and garlic. Sauté for another 5 minutes, until the vegetables are softened.

Pour in the beef broth and bring to a boil. Stir in the pearl barley, thyme, and bay leaf.

Reduce heat to low, cover, and simmer for about 1 hour, or until the barley is tender.

Season with salt and pepper, then stir in the chopped spinach or kale until wilted.

Remove the bay leaf before serving, and garnish with fresh parsley.