Beef Barley & Bean Soup

This is flu season, but unfortunately not the flu we are used to.  As you hunker down, you may need a good soup. 

Try this hearty number. It will warm you through and through and really stick to your ribs.

1 lb chuck beef, cut into 1/4-inch cubes

2 carrots, finely diced

2 stalks celery, finely diced

1 sweet yellow onion, finely diced 

2 cloves garlic, minced

2 Tbsp fresh rosemary, minced 

1 can petite diced tomatoes, drained, liquid reserved

1 can small red beans, undrained 

1/2 cup pearl barley 

1 quart beef broth

2 cups water

1 Golden Potato, finely diced

One large purple turnip, finely diced

2 tsp salt

Fresh ground pepper

Dash crushed red pepper flakes, to taste

1/4 cup peas

Heat a dash of olive oil in a large Dutch oven. Add the celery carrots and onion and sauté for about 8 to 10 minutes, until the veggies Are softened and sweetened. Add the garlic and the rosemary and cook for another 2 to 3 minutes.

Remove veggies to a bowl. Add a dash more olive oil to the Dutch oven. Add beef and brown well. Remove beef to the bowl with the veggies. Now add a dash more olive oil to the Dutch oven and add the drained tomatoes. Turn the heat up high and cook the tomatoes for about 3 to 5 minutes until they darken and become nice and aromatic.

Return the meat and veggies to the Dutch oven. Add the reserved tomato liquid and the beef broth along with the water. Season with the salt and pepper to taste and bring the mixture to a gentle boil. Stir well and reduce to a simmer. Cover and cook 20 minutes.

Now add the potatoes and the turnip and return to a gentle boil. Reduce heat to a simmer and cook for another 20 minutes. Add the peas And heat through.

Serve 6-8.