When the temperatures dip and your body starts to crave some warmth and comfort, this is the soup for you! It’s satisfying and filling—and healthy too!
Ingredients
| 2 ⅓ c. water | ½ tsp. paprika |
| Kosher salt | 1 tsp. garlic powder |
| 1 c. rinsed pearl barley | ½ tsp. ground black pepper |
| 2 Tbsp. extra-virgin olive oil | 1 ½ pounds stew beef or steak cut into bite-size pieces |
| 1 medium onion, finely chopped | 1 bay leaf |
| 5 carrots, peeled and finely diced | 2 32-oz. containers organic beef broth |
| 3 stalks celery, finely diced (include leaves) | 1 can petite diced tomatoes |
Preparation
1. Bring water and ¼ teaspoon salt to boil in medium saucepan. Add barley, reduce to a simmer, cover, and cook on low heat for 45 minutes or until liquid is absorbed.
2. In a large stockpot, over medium high heat, sauté onion, carrots and celery in oil until onions are translucent.
3. Combine ½ teaspoon salt with paprika, garlic powder and black pepper. Sprinkle spice mix over meat. Toss to coat. Brown meat in stockpot with vegetables. Pour beef broth into pot and add bay leaf. Bring to slow boil, then reduce to a simmer. Cook until meat is tender (approximately 30 minutes).
4. Add in cooked barley and diced tomatoes, remove bay leaf and stir to combine.
Serves 6 to 8.
Read the inspiring story behind this hearty recipe!
