Beef Barley Veggie Soup
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This stew combines the flavor of onions, bay leaves and thyme with a wonderful classic "stick-to-your-ribs" combination of beef and barley. This stew can be served the same day it is prepared or put into the freezer for a great tasting dinner when you are in a hurry. Either way I'm sure you'll find this delicious!

What you need:

• 2 Tablespoons vegetable oil
• 1 lb. round steak trimmed and cut into 1/2 inch cubes*
• 1 large onion, coarsely chopped
• 2 bay leaves
• 4 medium carrots, peeled and diced finely
• 4 potatoes diced
• 2/3 cups of quick-cooking barley
• 1/2 teaspoon dried thyme leaves
• 4 cups low sodium beef broth
• 3 cups water
• 1 tablespoon tomato paste salt and pepper to taste
• 4 cups finely shredded rinsed spinach leaves**
  
  ** Use 1 cup of frozen spinach if you prefer.
  If using this allow to cook for an additional 5 minutes, then serve.

What you do:

1. Heat 1 tablespoon of oil in a 4 quart pot over medium heat.
2. Add beef and stir until well browned, about 3 minutes.
3. Remove with slotted spoon to plate.
4. Heat remaining oil in pot.
5. Add onion, bay leaves.
6. Cook stirring occasionally, 3 minutes.
7. Add carrots, potatoes, barley, and thyme.
8. Cook stirring constantly about 3 minutes.
9. Stir in beef and any juices on the plate, the broth, water, tomato paste.
10. Bring to a boil over high heat, then reduce heat and simmer 20 minutes or until meat and vegetables are tender. Remove bay leaves, stir in spinach and serve immediately.
    
    * Use 1 pound of ground beef if you prefer instead of the round steak. Cook until well browned.

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