Beef Barley Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 onion, chopped.
03 - 1 clove garlic, minced.
04 - 2 carrots, sliced.
05 - 1 rib celery, sliced.
06 - 2 cups cooked beef.
07 - 6 cups reduced sodium beef broth.
08 - 1 can (14.5 oz) petite diced tomatoes with juice.
09 - 1/2 green bell pepper, diced.
10 - 2/3 cup pearl barley.
11 - 1 tablespoon Worcestershire sauce.
12 - 1/4 teaspoon dried thyme.
13 - 1 packet beef gravy mix.
14 - 1 bay leaf.
15 - 2 tablespoons red wine (optional).
16 - 2 tablespoons fresh parsley (or 2 tsp dried).
17 - Salt and black pepper to taste.

# Instructions:

01 - Heat oil in a pot over medium heat.
02 - Cook onions and garlic until soft.
03 - Add all other ingredients and bring to boil.
04 - Reduce heat and cover, simmer 40-50 minutes until barley is cooked.
05 - Remove bay leaf before serving.

# Notes:

01 - Add extra broth if too thick.
02 - Great way to use leftover beef.
03 - Can use uncooked beef.
04 - Freezes well.
05 - Wine is optional.
06 - Works in slow cooker.
07 - Complete meal in one pot.
08 - Filling and nutritious.

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