by Anne Carter
New Recipe
Course: Soup Cuisine: American Cook Time: 50 minutes Total Time:1hour 10minutes Calories: 354kcal
– Large Pot – Cutting Board – Chef's Knife – Wooden Spoon – Measuring Cups
– 1 tablespoon olive oil – 1 onion chopped – 1 tablespoon Worcestershire sauce – 1 garlic clove minced – 1 rib celery sliced – 2 cups cooked beef – 6 cups reduced sodium beef broth
– 1 can petite diced tomatoes 14-15 oz undrained – ½ green pepper diced – ¼ teaspoon dried thyme – 1 package beef gravy mix – 1 bay leaf – 2 carrots sliced – 2 tablespoons red wine optional
– Cook onions and garlic in oil over medium heat until softened. – Add carrots, celery, green pepper, beef, broth, and diced tomatoes.
– Stir in barley, Worcestershire sauce, thyme, gravy mix, and bay leaf. – (Optional) Add a splash of red wine.
– Bring to a boil, reduce heat, and simmer covered for 40-50 minutes until barley is cooked. – Remove bay leaf, season with salt and pepper, and serve hot.