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Vegetable Beef and Barley Soup


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Serves 8 | Prep Time 30 | Cook Time 60

Why I Love This Recipe


Ingredients You'll Need

1 lb stew meat or cubed beef
2 tsp olive oil
1 large carrot, diced
1 small onion, diced
1 stalk celery, diced
4 cloves garlic
4 cups chicken broth
2 cups water
14.5 oz can diced tomatoes (undrained)
1/2 cup pearl barley
8 oz fresh mushrooms (slivered)
1 tsp black pepper
1 small zucchini, diced
5 large basil leaves, chopped
1 tsp white pepper
1 tsp marjoram
1 tsp oregano
4 TBSP shredded Parmesan cheese


Directions

Heat oil in stock pot over medium-high heat


brown beef


Add carrot, onion, and celery. Cook, stirring occasionally until onions are not quite translucent, about 5 minutes.


add broth, water and tomatoes to ban, bring to boil over high heat.


Add barley, mushrooms and pepper, cover reduce heat to simmer, stir occasionally, until barley is almost tender, about 40 minutes


Stir in zucchini, cover and cook until barley and zucchini are tender, about 5 minutes. Remove from heat and stir in basil. Season to taste.


Add cheese and serve


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