Beef Barley Soup (Print Version)

# Ingredients:

01 - 1 clove of garlic, finely chopped.
02 - 1 tablespoon of olive oil.
03 - 1 can (14.5 oz) of diced petite tomatoes, including juice.
04 - 1 onion, diced.
05 - 2/3 cup of pearl barley.
06 - 1 bay leaf.
07 - Salt and black pepper, added to your taste.
08 - 2 tablespoons of fresh parsley (or 2 teaspoons if using dried).
09 - 2 tablespoons of red wine (optional).
10 - 2 cups of pre-cooked beef.
11 - 6 cups of beef broth, low sodium.
12 - 1/4 teaspoon of dried thyme.
13 - 1 rib of celery, sliced.
14 - 2 carrots, cut into slices.
15 - 1/2 of a green bell pepper, chopped.
16 - 1 tablespoon of Worcestershire sauce.
17 - 1 packet of beef gravy mix.

# Instructions:

01 - Warm up the oil in a big pot using medium heat.
02 - Sauté the garlic and onions until they're tender.
03 - Throw everything else in and get it boiling.
04 - Turn the heat down, cover the pot, and let it gently cook for 40-50 minutes until the barley softens.
05 - Take out the bay leaf right before serving.

# Notes:

01 - Pour in more broth if it feels too thick.
02 - Perfect way to use leftover meat.
03 - Raw beef can work just fine.
04 - Freezes up great.
05 - Adding wine is totally up to you.
06 - Ideal for slow cookers too.
07 - One pot handles everything.
08 - It’s hearty and satisfying.

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