2Bleu'S Beef Barley Soup (Or Chicken Barley Soup)

• 2 tablespoons olive oil
• 1 lb beef sirloin steak, cubed small (or b or s chicken breast)
• 2 garlic cloves, minced
• 8 cups beef broth (or chicken broth, we use Better Than Bullion paste)
• 2 beef bouillon cubes
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup pearl barley
• 1 teaspoon dried parsley
• 1/2 teaspoon basil
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 bay leaf
• 4 carrots, sliced
• 4 stalks celery, chopped
• 1 onion, chopped into large pieces
• 4 ounces fresh mushrooms, sliced (optional)
• salt and black pepper, to taste

1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
2. In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
3. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
4. Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.

olive oil, beef sirloin steak, garlic, beef broth, tomato sauce, tomatoes, pearl barley, parsley, basil, red pepper, bay leaf, carrots, stalks celery, onion, mushrooms, salt

Taken from www.food.com/recipe/2bleus-beef-barley-soup-or-chicken-barley-soup-390745 (may not work)