Ingredients:
For the Soup:
2 tablespoons vegetable oil
2–3 lbs chuck roast, cut into bite-sized pieces
2 carrots, sliced into thin rounds
2 stalks celery, thinly sliced
1 medium onion, finely chopped
3 cloves garlic, crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low-sodium beef broth
1 can diced tomatoes (14.5 ounces)
1 bay leaf
2/3 cup medium barley
1 can corn, drained (14.5 ounces)
Instructions:
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