Beef, Barley and Many Vegetable Soup
Ingredients
12 ounces lean beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
1 large onion, diced
8 ounces cremini mushrooms, coarsely chopped
2 medium-size carrots, diced
2 celery stalks, diced
1/2 small bunch green Swiss chard, stems and leaves separated and chopped, or 3 cups lightly packed chopped spinach
2 garlic cloves, minced
4 cups low-sodium beef broth
One 14-ounce can no-salt-added diced tomatoes
1/2 cup pearled barley
1/3 cup coarsely chopped fresh dill
Instructions
Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
Notes: Makes Four 2.25 cup servings