INGREDIENTS:

(ALL Organic)

• 1lb of small beef cubes or ground beef (cut with poultry sheers into small bite size pieces)

• 1 onion

• 1 cup barley

• 1 can tomato paste

• 2 32oz cartons of low sodium broth (chicken, beef or mushroom)

• 1/2 lb mushrooms

• 2 carrots

• 2 beets

• 2 celery spears

• 2 cloves garlic

• 1/4 cup olive oil

• Salt & pepper

• 1 cup red wine

• Bouquet garni

• Chopped flat parsley to finish

  
  
  

DIRECTIONS

1. Cook low & slow in one large dutch oven soup or stew pot.

2. Add oil along with smashed garlic, chopped onions, sliced carrots & celery, small beet wedges or cubes, salt and pepper.

3. When veggies and onions are getting cooked, add meat and mushrooms until meat is slightly browned and mushrooms softened.

4. Next add tomato paste, broth, wine, barley, bouquet garni, and more salt & pepper.

5. Cover and slowly cook stirring occasionally until barley is soft, harder veggies are cooked through, and flavors are integrated. At least one hour on low slow heat.

6. Keep covered after turning off heat, let sit for a few hours if you can so all the flavors will settle into one delicious pot of beef barley soup.

7. Add chopped flat Italian parsley on each serving and serve with red wine, matzo, and green salad.
   

Courtesy of Fran Drescher

Cancer Schmancer Website

@officialfrandrescher on Instagram

@FranDrescher on Twitter