Beef & Barley Soup

1 lb   stewing beef, stewing elk meat, or ground beef

1 T.   olive oil or vegetable oil

3 med   carrots, diced small

3 stalks   celery, diced small

1 med   onion diced small, or dehydrated onions

8 c.   beef broth,   OR water + beef bouillon powder

1 c.   dry soup mix (optional)

1/2 c.   barley

1/4 c.   dry brown lentils

2 c.   tomato juice, OR 1 c. tomato sauce + 1 c. water

1 T.   sugar

2 t.    parsley flakes

1 big   Bay leaf

1 T.   Worcestershire sauce

1/8 t.   garlic

salt and pepper to taste

Chop stew beef into little pieces.  Add to a large pot or Dutch oven with the olive oil. Add celery, carrots, and onion. Cook over medium heat, stirring frequently, until beef is browned and veggies are tender.

Add beef broth and dry soup mix.  Add barley, lentils, and tomato juice. Add all over ingredients. Cover and simmer over medium-low heat for 1 1/2 to 2 hours. Cover and simmer until vegetables, grains, and meat are tender.  

To make a creamy soup, you may add canned Cream of Mushroom soup
Serves 8 to 12

~ Lindsey Scarber, served at the Douglas Neighborhood Mar 1st Iron Chef Cook-off