Beefy Vegetable Soup
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
2 pounds beef, cooked and small diced
2 Tbsp olive oil
1 cup onion, chopped
2 garlic cloves, chopped
1 cup carrots, sliced
1 cup celery, chopped
1/4 cup and 2 Tbsp barley
1/4 cup diced potatoes
1 (28 oz) can diced tomatoes
1 head of cabbage, cored, sliced thinly
1 tsp sea salt
1 tsp ground black pepper
1 Tbsp dried parsley
1 Tbsp thyme
1 bay leaf
3 1/2 cups beef broth
2 cups water
Directions
If using leftover cooked beef, dice the beef into bite-sized pieces weighing out to 2 pounds. Set aside.
If cooking beef from scratch, bake at 350°F until it has reached an internal temperature of 125 to 130°. Cool properly, then dice into bite-sized pieces weighing out to 2 pounds. Set aside.
Heat olive oil in a pot over medium-high heat until hot.
Add onions, garlic, carrots, and celery. Sauté until tender.
Add barley and potatoes. Stir.
Add canned tomatoes, cabbage, seasonings, beef broth, and water. Stir.
Bring to a boil then reduce to a simmer.
Let simmer until vegetables, barley, and potatoes are cooked through.
Turn heat off. Add beef cubes.
Separate into 5 equal servings. Serve immediately or cool and refrigerate for up to one week or freeze for up to 3 months.