Beef Barley Soup



Delicious and a great way to use homemade beef broth and barley, both of which are extremely nutritious.

Ingredients:

1 lb. 100 % grass-fed stew meat or ground beef, cooked

1 Tbl organic olive oil

1/2 onion, diced fine

2 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

2 large mushrooms, diced (or 8 dried, reconstituted)

3 cups homemade beef broth (or chicken or combination)

3 cups filtered water

3/4 barley (dehulled or hulless, not pearled)

1 tsp. sea salt

2 Tbl fresh parsley, finely chopped (or 1 tsp dry)

Brown ground beef or stew meat (cut into bite-size pieces) in heavy skillet.  Remove from skillet and drain on paper towels.  Prepare vegetables.  Heat heavy skillet again (I use my cast iron) to medium heat and add olive oil.  Sauté vegetables and then add meat, homemade broth, and water (and parsley if using dry).  Add barley and bring to gentle boil.  Reduce heat and simmer until barley is soft, about one to two hours.  Season with sea salt and pepper.  Turn off heat.  Add parsley is using fresh.  Serve immediately.