Beef & Barley Soup

• 1 pound Beef Steak, Such As Eye Of Round
• 2 cups Chopped Yellow Onion
• 1 cup Sliced Carrots
• 1/2 cups Sliced Celery
• 3 cloves Garlic, Chopped
• 1 can (8 Oz. Can) Sliced Mushrooms
• 1/2 teaspoons Dried Thyme
• 2 Tablespoons Dried Parsley
• 6 cups Chicken Stock (I Used My Homemade)
• 1 cup Water
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/2 cups Barley
• 1/2 cups Large Shell Pasta

1. In a Dutch oven or soup pot, add the beef, onion, carrots, celery, garlic, mushrooms, thyme, parsley, stock, water, and salt and pepper. Bring to a boil then simmer for 45 minutes. Add barley, simmer another 30 minutes, then add pasta and simmer 15 minutes. Serve and enjoy! This is great with homemade onion parmesan bread.

onion, carrots, celery, garlic, mushrooms, thyme, parsley, chicken, water, salt, pepper, barley, shell pasta

Taken from tastykitchen.com/recipes/soups/beef-barley-soup-4/ (may not work)