Recipe for Week #1

Beef & Barley Soup

Ingredients:

2 Tbsp vegetable oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 minced garlic clove

½ pound beef stew meat, cut into ½ -inch cubes

1 cup of water

1 can diced tomatoes with juice

Beef broth, boxed or canned (about 32 oz total)

½ cup uncooked barley

½ tsp pepper

1 tsp basil

1 tsp thyme

1 bay leaf

 

Instructions:

Stovetop Version:  Heat the oil in a large pot.  Sauté the vegetables for 7-10 minutes, until almost tender.  Add the other ingredients.  Bring to a boil.  Then reduce heat to a simmer.  Cover with a lid.  Simmer for about 40 minutes.  Serve with a nice crusty loaf of bread or dinner rolls.

Crock Pot Version:  In the morning, put all ingredients (except the oil) in the crock pot.  Add an additional cup of water.  Stir together.  Cook on low heat all day (about 8 hours or until vegetables are tender).

Serve with crusty bread or dinner rolls