Beef Barley Soup

How to make Beef Barley Soup Recipe

4 SERVINGS

Ingredients:
2 tablespoons Vegetable oil
6 ounces Beef, boneless, lean, 1/4 inch (.6 cm) dice
3/4 cup Carrots, peeled, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
3/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Pearl barley
2 tablespoons Tomato paste
1/8 teaspoon Thyme leaves (dried)
3 cups Chicken stock
1 tablespoon Worcestershire sauce
1/2 Bay leaf
To taste Salt and white pepper
1 teaspoon Chives, chopped

Method:
Heat the oil over medium heat and cook the meat until it is well browned.

Turn down the heat, add the vegetables, and cook 5 minutes.

Add the barley and coat with oil. Add the tomato paste and cook 1 minute.

Add the herbs, stock, Worcestershire sauce, and bay leaf. Bring to a simmer. Simmer 30 minutes, until barley is tender. Skim fat as needed.

Remove bay leaf. Correct seasoning. Garnish with chopped chives.