Beef Barley Soup

cookingclassy.com

Terry Weatherly

2 lbs chuck roast, trimmed of excess chunks of fat, cut into ¾-inch cubes

3 Tbsp olive oil

1 ½ cups chopped carrots (about 3)

1 cup chopped celery (about 2 ribs)

2 cups chopped yellow onion (1 large)

3 Tbsp tomato paste

1 ½ Tbsp minced garlic (4 cloves)

2 (32 oz) cartons low-sodium chicken broth or beef broth

1 Tbsp low-sodium soy sauce

2 tsp Worcestershire sauce

2 tsp minced fresh rosemary, or ½ tsp dried

2 tsp minced fresh thyme, or ½ tsp dried

Salt and freshly ground black pepper

1 cup pearl barley

3 Tbsp minced fresh parsley

Note: Ingredients may have been altered from the original.

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