Beef Barley Soup

By: Dara Greeley (stolen from a friend)...so so good and healthy!

1 1/2 lbs boneless LEAN beef (I like to use a small lean roast and cut it up while it is slightly frozen. Shoulder Tender works great and is very lean. Sirloin works well too. What ever is on sale and is lean – use it!)

6 cups water

4 cups low sodium Beef Broth

2 C chopped Mushrooms, fresh

2 C chopped Celery

1 C chopped Onion

1 Cup chopped Carrots

1 C chopped Zucchini/Squash – or both.

1 t Sea Salt (Do NOT add extra!)

1 Tbsp fresh Rosemary , or 1 tsp dried.

1 tsp Thyme, dried or fresh

1 tsp Parsley, dried or fresh

1 large Bay Leaf

1/2 t Pepper

1 clove Garlic (or to taste) – try roasted garlic for a richer flavor – I buy the one pre chopped in the jar to save time.

6 oz tomato paste with basil garlic and oregano

1 C pearl Barley – quick cook (10m)

Directions – Trim meat of all visible fat and cut into 1/2 inch cubes. Brown in a large stock pot. Remove from pot and set aside. Add chopped veggies (except zucchini/squash) to stock pot and cook until slightly tender. Then add cooked beef, water, broth (can add extra), and tomato paste. Bring to a full boil, and add barley. Cook 8 minutes. Then add zucchini/squash, fresh herbs, sea salt and pepper – cook for another 5 minutes. Reduce heat, and simmer for 10-20 minutes before serving.