Mushroom Beef Barley Soup

This soup is made in one-pot, so that minimizes clean up. It uses so many fresh & healthy ingredients and is packed with protein. Whether you are coming in from a great day on the slopes, or from a crazy day at work. This soup is sure to warm & win over your soul.

2 pounds boneless beef chuck roast or stew meat, cut into 1/2 inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons canola oil or grapeseed oil, divided

3 large carrots, diced

1 large yellow onion, diced

2 celery stalks, diced

4 medium cloves garlic, roughly chopped

3 quarts (3L) vegetarian stock (either store-bought or homemade)

2 teaspoons fresh thyme

1 cup dry quick cook pearled barley

1/4 cup plus some minced fresh parsley, for garnish

Season the beef with some salt and pepper. Add 1 tablespoon of the canola oil to a stock pot or dutch oven. Heat over medium-high heat until shimmering. Add the meat and brown it on all sides, this will take about 8-10 minutes. Remove the meat from the pot and place on a plate, set aside.

Add the other tablespoon of oil. onions, carrots, celery and garlic to the pan. Cook for about 8 minutes, or until all the veggies are softened and fragrant. Remove these from the pan & place in a bowl.

Pour the veggie stock into the pot. Bring to a boil. Add the veggies, meat, barley, thyme and the 1/4 cup parsley to the stock. Bring to a boil and cook for about ten minutes or until the barley is cooked through.

Ladle soup into bowls. Serve with chopped parsley. Store in the fridge in an airtight container up to 5 days. Or store in an airtight container in the freezer up to 3 months.

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Mushroom Beef Barley Soup