1large Russet potato(peeled and cut into 1/2-inch cubes)
1cupfrozen vegetables
⅔cupbarley
salt and pepper to taste
Instructions
Season the beef with salt and pepper.
Heat the olive oil in the bottom of a large soup pot, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
Add the garlic and cook for about 1 minute, until browned and fragrant. Add in the Italian seasoning and heat for another 30 seconds.
Pour some of the beef broth into the bottom of the pan and deglaze the bottom.
Add in the rest of the broth, then the canned tomatoes, and Worcestershire sauce to the pot.
Bring to a low simmer, then reduce the heat and cover.
Cook for 20 minutes until the beef starts to become tender.
Add in the barley.
Add in the potatoes and celery and cook for another 15 minutes until the potatoes are tender.
Stir in the frozen vegetables and cook for 10 minutes more until the barley and the veggies are tender.
Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.