Beef Barley Soup

When life is confusing, logic departs and all else fails – MAKE SOUP!

3 c chopped celery and carrots
1 lg onion – finely chop ¼ and ‘chunk’ the rest
8 cloves fresh garlic – minced
3 c leftover beef roast – cut into cubes
this is even better with lamb (elk or venison)
3/4 c long cooking barley
6 c beef broth or gravy – or
2-3 cans petite diced tomatoes
1 t ground rosemary
a pinch of cayenne pepper

Sauté carrots, celery and the finely chopped onion, in a mix of olive oil and butter. Stir in remaining onion, garlic, meat and barley, sautéing a little longer. Add the beef broth-gravy and simmer an hour. Serve with crusty bread and a salad. . .Lin