I just found out Hal really likes barley, so I think next time I make this soup I will add a little more . . . simple to make and REALLY DELICIOUS . . . a meal in a bowl. From soscuisine.com . . .

Beef and Barley Soup

75 Reviews 97% would make this recipe again
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4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings Preparation 15 min / Cooking 1 h $1.08 per serving / $0.87 with specials 190 calories per serving

RECIPE

NUTRITION INFO

REVIEWS (75)

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Ingredients

1/2	onions, diced		100 g
2 stalks	celery, diced		140 g
2 1/2	carrots, diced		260 g
10	button (white) mushrooms, thinly sliced		140 g
1 clove	garlic, minced or pressed
1 tbsp	olive oil		15 mL
	salt to taste
	ground pepper to taste
2	potatoes, peeled and diced		400 g
180 g	stewing beef cubes, diced
1/3 cup	pearl barley		60 g
4 cups	beef broth		1 L

Method

1. Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic.
2. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, then sauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm).
3. Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min, or until the barley and potatoes are tender, stirring occasionally.
4. Adjust the seasoning, ladle the soup into bowls then serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.