• 6 cups beef broth
  • 3 cups beef, diced (I used leftovers from a roast)
  • 1 med onion, diced
  • 2 cups carrots, diced
  • 2 cups fresh green beans, diced
  • 2 tomatoes, diced
  • 1/8 cup red wine
  • 1 can Progresso fire roasted tomato soup starters
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Healthy Healthy pinch of salt
  • Fresh cracked pepper, to taste
  • Pinch red cayenne pepper (optional)
  • 2 teaspoons basil
  • 1 large potato, cooked and diced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 2 teaspoons beef base
  • 2 tablespoons fresh minced garlic
  • 2 bay leaves
  • 1/2 cup quick cook barley
  • 1/2 cup fresh Italian parsley

Description

Vegetable Beef Barley Soup/Stew

This is hearty soup… stew! If  you need a tasty and sure to satisfy meal, this will do it will some fresh bread. The cold winter days ahead this will comfort and warm you up!






Directions

  1. In your dutch oven add butter, olive oil, carrots, garlic and onion on med high saute until slightly tender.
  2. Add beef broth, red wine, soup starter, tomatoes, bay leaves, green beans and let simmer for 30 mins.
  3. Then add barley, potatoes and seasonings let simmer for 30 mins or until your green beans are no longer crunchy.
  4. Stir in parsley and it's din din time, garnish with fresh grated or shaved Parmesan! Forgot… remove your bay leaves ;)