Beef Barley Soup

     Some of you may know that since my diagnosis of Fibromyalgia in the last month, I've been focusing on eating more healthy.  I've incorporated a LOT of whole grains and fiber in my diet, not to mention vegetables and fruits.

     I stumbled upon this recipe recently, and it's on my menu to make this coming week, so I thought I'd share! I have NEVER eaten barley, but my hubby was game to try it as well, so I will be sure to post a follow-up letting everyone know how this turned out.   Hope you enjoy....

Beef Barley Soup

1 Tbsp. vegetable oil
1 1/4 lb. beef chuck for stew, cut into 1-inch pieces
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, minced
1 container (26 oz.) unsalted beef stock (such as Swanson) *I used an entire 32 oz. container
3 C water  (I cut this to TWO cups due to the increase in beef broth)
2 large carrots, peeled and sliced (I used 3 & could have used more)
2 ribs celery, sliced
1 can (14 1/2 oz.) no-salt-added diced tomatoes
8 oz. sliced white mushrooms
3/4 C barley
1/2 tsp. dried thyme
*I used several splashes of Worcestershire sauce--gave it great flavor!
1 C frozen peas, thawed (I will be omitting, as hubby detests peas--perhaps I will substitute a can of green beans)
Chopped parsley (optional)

Heat oil in a large pot over medium-high heat.  Season beef with 1/4 tsp. of the salt and the black pepper and add to pot; saute 5 minutes, turning once.  Add onion and garlic; cook 3 minutes, stirring occasionally.

Add stock, 3 cups water, carrots and celery.  Cover and simmer 60 minutes, stirring occasionally.  Add tomatoes, mushrooms, barley, remaining 3/4 tsp. of the salt and the thyme.  Simmer 30 minutes, covered, stirring occasionally.

Stir in peas (or beans!) and simmer 2 minutes.
Garnish with parsley, if desired.

Serves 6