Beef Barley Soup with Roasted Vegetables

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This is hearty, stick-to-your-ribs fare. Lamb can be substituted for the beef. Take some to work for lunch if your workplace has a microwave.

Ingredients

Steps

1. Cut the roasted vegetables into ½-inch pieces and let sit at room temperature.
2. In a 4-quart heavy saucepan over medium heat, heat the oil and sauté the onion and garlic until softened but not browned, about 5 minutes. Add the ground beef or lamb and sauté, breaking up the lumps, until the meat has lost its pink color. Add all the remaining ingredients except the roasted vegetables. Bring almost to a boil, reduce to a simmer, cover, and cook until barley is tender, about 30 minutes. Place the room-temperature roasted vegetables in warmed soup bowls and ladle the soup into the bowls. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.