Beef and Barley Soup Recipe
Julian Cole\
One pound of cubed beef stew meat is required.
olive oil, 2 tablespoons
1 diced medium onion
minced garlic (three cloves)
three sliced carrots
2 stalks of cut celery
1 cup of pearl or hull-less barley
6 quarts of beef stock
1.5 ounces (1 can) chopped tomato
Worcestershire sauce, 2 tablespoons
thyme, dry, 1 teaspoon
a single bay leaf
Toss with salt and pepper.
Garnish with fresh parsley, if desired
Instructions: