Beef & Barley Soup # 46

• 2 -4 tablespoons canola oil
• 3 tablespoons flour
• salt, to taste
• pepper, to taste
• 1 cup chopped onion
• 2 stalks celery, chopped
• 8 medium carrots, chopped
• 8 ounces sliced mushrooms (about 2 - 2 1/2 cups) (optional)
• 4 cups tomato juice
• 1 cup water
• 34 cup pearl barley
• 16 ounces stewing beef, diced
• extra water, as needed
• salt
• pepper

1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
2. Saute onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
3. (This will help deglaze the pan and give the soup a nice rich color).
4. Place beef, vegetable in a soup pot.
5. Add tomato juice, water, barley, and S&P to taste.
6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.

flour, salt, pepper, onion, stalks celery, carrots, mushrooms, tomato juice, water, pearl barley, stewing beef, extra water, salt, pepper

Taken from www.food.com/recipe/beef-barley-soup-46-107214 (may not work)