Beef and Barley Soup

 

     As the temperatures go down, my kitchen heats up!  Nothing calls for a big pot of warm soup like cool crisp afternoon.  And to add to the draw, let's throw delicious and simple in there as well with easy clean up.  This recipe originates from my childhood, where my mother made a Roast every Sunday, and the house would be filled with smells as we walked in the door from church.  Arm Roast was her cut of choice, and what I use to this day...some things can't be changed.  Other than that this is a one pot meal, and rich with vegetables!  As always, feel free to add or subtract with ingredients or quantities to your liking, my recipe is just a starting point!  ;)

Ingredients for about 10 two cup servings~

Arm or Shoulder Roast (sub with favorite)~about 2 pounds or more if you want to use the extra in another way

3 cans Petite Diced Tomatoes

2 sliced Yellow Sweet Onions

Seasonings as desired

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

2-3 large cleaned, trimmed, sliced Carrots

1 head cleaned, trimmed, sliced Celery

1 diced Potato

4 cups Broth

1 can drained Green Beans

1 cup Barley

     Line a 9X13 cake pan with parchment paper (optional), rest your Roast inside, season as desired and top with one can Petite Diced Tomatoes (do not drain) and one sliced Onion.  Cover with aluminum foil and bake at 325 for 4 hours, check to see if it falling apart, if so it is done, if not wait 30 minutes and retest til it is tender.  Hot tip:  make extra Beef to use in other recipes or freeze.  Meanwhile, add Oil, Garlic, remaining Onion (diced), Carrots, Celery and Potato to large stock pot and heat on low til Onions have softened and beginning to brown.  Then add in Broth, the remaining 2 cans of tomatoes, Beans and Barley, bring to a simmer til Barely is cooked through per instructions.  Season as desired. Enjoy  :)