If you're like me, you constantly find yourself rummaging the pantry for something to take to work for lunch. I've had so many turkey sandwiches since January 1, that I think I'm about to turn into one. This week, I vowed that this would not happen, so I took a stroll through my google reader for soups that look both delicious and healthy. Lucky me, I came across this beef barley soup on Jersey Girl Cooks. It was really simple to make, and since we're observing Lent, easy to make meatless for Friday.
Ingredients 1 TBS olive oil 1 lb top round beef cubes 10 cups beef vegetable broth or stock 8 ounce can tomato sauce 12 oz package of frozen1 1/2 cups chopped carrots 1012 oz package frozen peas 1012 oz package frozen green beans 1 1/2 cups barley 1 TBS onion powder 1 TBS garlic powder salt and pepper to taste
Directions In a large soup pot, heat olive oil on medium and brown meat. Add broth, tomato sauce, and simmer for 1 hour. Add carrots, peas, green beans, barley, onion powder and garlic powder. Cook for 45 minutes or until barley is tender. Add salt and pepper to taste.