Vegetable, Beef and Barley Soup

1 tablespoon olive oil

1 pound chuck steak, cubed

1 cup chopped onion

1 cup chopped peeled carrot

½ cup chopped celery

½ cup pearl barley

4 cups vegetable broth

1 can (15 ounces) tomato sauce

2 cups cooked or canned chickpeas (rinsed and drained if canned)

½ cup chopped green bell pepper

½ cup frozen petite peas, thawed

½-1 can (15.25 ounces) corn, drained

1 teaspoon herbes de Provence

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a large stockpot over medium heat, heat the oil until shim­mering. Brown the steak cubes on all sides for 5 minutes. Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5-7 minutes.

Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, corn, herbes de Provence, salt and pepper. Simmer until the barley and vegetables are tender, 20-30 minutes.

Makes 8 to 10 cups.

Cook's note: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Adapted from "Good Cheap Eats" by Jessica Fisher (Harvard Common Press, 2014)