Beef and Barley Soup

I love beef and barley soup and have always wanted to make it from scratch. So I got it in my head that I needed to come up with a beef and barley soup recipe. I think it turned out really good and I threw it together when I got home and then let it simmer while I mowed the lawn and when I was done so was it. We had some garlic toast with it and it was a satisfying meal on a cool fall evening.

Beef and Barley Soup

• 2 Tbs olive oil
• 2 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 6-8 mushrooms, halved and sliced
• 1 c pearl barley
• 2 c chopped cooked beef, I used leftover roast
• 1-14.5 oz can diced tomatoes
• 5 c beef stock
• 1 tsp herb de provence
• 1/4 tsp garlic powder
• 1 1/2 c green peas

In a soup pot or dutch oven heat the oil over medium heat and saute the celery and carrot about 5 minutes until starting to soften. Stir in the mushrooms and let them cook a few minutes until getting opaque. Stir in the barley until it is coated with the oil and let it toast slightly until you can smell a warm nutty scent (About 2 minutes).

Then stir in the remaining ingredients except for the peas. Bring everything to a simmer and turn heat down to low. Let cook for about 60-90 minutes until the barley has bloomed and it tender. You may need to add some water or beef stock at this point if it has absorbed a lot of the liquid to make it the consistency you like for your soup. Stir in the peas and let them cook for 5 minutes and then serve.