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Vegetable Beef & Barley Soup

Liz DellaCroce
  • 140 minutes
  • Serves 4

INGREDIENTS

1 lb

beef stew meat

kosher salt and pepper

1

medium onion (diced)

2

carrots (diced)

3

celery stalks (diced)

1 tsp

dried thyme

1 tsp

dried oregano

4 cups

beef broth (low sodium)

46 oz

can V8

1 tbsp

worcestershire sauce

1/2 cup

cooked barley (hull-less or regular)

2 cups

frozen mix vegetables

fresh parsley and crusty bread (to serve optional)