|@skyblue:**Recipe Name** |Beef Barley Soup|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |Multiple Combined|
|@skyblue:**Base** |Beef|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |6|@skyblue:**Ethnicity** |American|

**Ingredients:**

  * 1 tablespoon olive oil
  * 1 onion chopped
  * 1 garlic clove minced
  * 2 carrots sliced
  * 1 stalk celery sliced
  * 2 cups cooked beef
  * 6 cups reduced sodium beef broth
  * 1 can petite diced tomatoes 14-15 oz, undrained
  * 1/2 green pepper diced
  * 2/3 cup barley
  * 1 tablespoon Worcestershire sauce
  * 1-2 tablespoons beef Better Than Bouillion (optional)
  * 1-2 bay leaves
  * 1-2 sprigs thyme
  * 1-2 sprigs rosemary
  * 1/4 cup red wine (optional)
  * 2 tablespoons fresh parsley or 2 teaspoons dried (optional)
  * salt & pepper to taste

**Directions:** \\ Cook onions and garlic in oil over medium heat until softened. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked. Remove bay leaf and serve. 

**Nutritional Info:** \\ Trust me, it's good for you!