Wind+Rain+Lightning=Vegetable Beef Barley Soup

Yes, I am a soupaholic.  I find that it is the perfect meal when you are super busy and need super fast, filling and healthy food.  I also like barley, like a lot and loads of vegetables.  So on this, pretend like this is fall, evening, I souped it up! (oh and I have been grading for several hours, and the rule is, grade, cook, grade, bake, grade, nap, grade, hot bath, grade, swirly.....etc....so I am in the first round...this will be an interesting weekend  5 papers done...70 left to go!!!!  So soup it up!!

Sara’s Best Vegetable Beef Barley Soup

To make the meat:

Preheat oven to 400

1 2.5 chuck roast, salt and peppered and browned                              

1 onion sliced

1 Serrano pepper, chopped in large chunks

4-5 garlic, crushed and stuck into meat

Place meat in roasting pan add onion pepper around the roast.  Fill halfway up the roast with water.

Put the roasting pan in the oven and turn down to 300 and cook for 2.25 hours.

Vegetable Soup

 

Chop and sauté one onion and a couple cloves of garlic.

Chop up roughly:                                                                                                

3 carrots

2 stalks of celery                                                                                         

2 zucchini

1 peppers

1 medium bunch of fresh green beans snipped into thirds

Add to the onions and cook down for 7-8 minutes on medium-high heat.

 

Add to it:

5-6 cups beef broth

1 can fire roasted tomatoes

2 small cans v-8 or 1 large

¼- ½  cup barley (depending on your barley preference)

1 small head of cabbage chopped into quarters                                     

Simmer together for 20 minutes.

When roast comes out, chop or shred it, and add it to the stew, then add ice to the broth and skim off fat and add broth and Serrano pepper chunks to the stew.

Add salt and pepper to taste.

Delish!