Vegetable, Beef And Barley Soup

• 2 whole Large Leeks
• 2 pounds Boneless Beef Short Ribs
• 1 whole Large Yellow Onion, Largely Diced
• 3 whole Carrots, Sliced In To Disks
• 4 whole Small Turnips, Peeled And Largely Diced
• Fresh Ground Pepper, to taste
• 8 cups Beef Stock
• 1/2 cups Barley
• 2 whole Handfuls Of Peas At The End Of Cooking

1. Trim two leeks, cut in half lengthwise and slice into "half moons". Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt fall to the bottom of the bowl.
2. Meanwhile place the 2 pounds of boneless beef short ribs in the bottom of a large pot. Top with the clean leeks, chopped onion, carrot and turnips. Grind some fresh pepper and add in the 8 cups of beef stock. Measure and pour in the barely, stir, cover and simmer on the back burner over medium/medium-low for up to 3 hours.
3. Before serving, remove meat and chop it into large pieces. Add the meat and a handful or two of fresh peas to the soup. Serve when the peas are cooked and colorful!

leeks, yellow onion, carrots, ground pepper, beef, barley, at

Taken from tastykitchen.com/recipes/soups/vegetable-beef-and-barley-soup/ (may not work)