Recipe: Vegetable, Beef, & Barley Soup

INGREDIENTS

1 tbsp

olive oil

1 lb

chuck steak, cubed

1 cup

chopped yellow onion

1 cup

chopped peeled carrot

1/2 cup

chopped celery

1/2 cup

pearl barley

4 cups

vegetable broth

1 15 ounce can

tomato sauce

2 cups

cooked or canned chickpeas (rinsed and drained if canned)

1/2 cup

chopped green bell pepper

1/2 cup

frozen petite peas, thawed

1 tsp

herbes de Provence

1 tsp

kosher salt

1/4 tsp

freshly ground black pepper