Prep Time: 20 minutes Serves: 6-8

Ingredients

  • 1 Cup chopped onion
  • 1 Cup chopped celery
  • 1 Cup chopped carrots
  • 2 Tbsp butter
  • 2 Cups smoked beef, finely chopped
  • 6 Cups water
  • 6 Cups beef broth
  • 1 28 Oz. can of diced tomatoes
  • 1½ Cups dry pearly barley
  • 2 Tsp salt
  • 1 Tsp ground black pepper

Directions

  1. In a large soup pot, cook onions, celery, and carrots with the butter. Once the onions and celery are tender (about 6-8 minutes), stir in the beef.
  2. Cook, stirring often, for another 5 minutes.
  3. Add the water, beef broth, and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
  4. Let the soup cook at a low rolling boil for 30-45 minutes. The barley should be fully cooked and the beef should be tender.

Recipe by: Steve Cylka