Beef Barley Soup

1½# lean beef - cubed

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