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)