This Beef Barley Soup has tomatoes, garlic, and olive oil and originates from the lower French region of Provence. But most importantly, it's delicious, simple to make, and warms the heart and soul. | www.lakesidetable.com
In a large soup pot, melt the butter.
After the butter has melted, add the beef and brown on all sides over medium heat.
Add the celery, carrots, green beans, and onions and sweat them over medium-low heat. Do not brown them.
Add the beef stock and barley. Simmer and skim fat from the surface. Simmer until the barley is tender, about 20-30 minutes.
Add the tomatoes and their juice from the can. Simmer another 10 minutes.
Skim again to degrease. Taste and season with salt and pepper.
Ladle into bowls and garnish with fresh parsley and parmesan.
This soup freezes well. Freeze it in ziplock bags flat in your freezer. When they are frozen solid, stand them up like books on a shelf for easy availability.
This is a nice soup to have on the stove for an afternoon. If you do, try to keep it steaming but not at a full simmer for no more than 2 hours. This will help preserve the integrity and flavor of the vegetables.