¼ lg. onion - chopped
1-2T extra virgin olive oil
Saute' the beef and onion until liquid absorbs and the meat begins to brown in a 4-5 quart pot. Add a little water and allow to brown again. Repeat this a couple times until meat is nicely browned.
Chop or slice the vegetables shown into the pot with the browned meat. Saute for a few minutes, adding a little water if needed. Add a quart of beef broth, ¾c of long cooking barley, the tomatoes, 1T of sugar and 1-2T of Rosemary Seasoning *
For a simplier, meatier broth, omit the tomatoes. Simmer on low-medium heat for an hour. Check the flavor, adding more seasoning or water if necessary. This makes about 4 quarts of soup. . .Lin
For a simplier, meatier broth, omit the tomatoes. Simmer on low-medium heat for an hour. Check the flavor, adding more seasoning or water if necessary. This makes about 4 quarts of soup. . .Lin
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