Vegetable, Beef, & Barley Soup

Ingredients

• 1 tbsp olive oil
• 1 lb chuck steak (cubed)
• 1 onion ((1 cup chopped))
• 2-3 carrots ((1 cup chopped))
• 2 rib celery ((1/2 cup chopped))
• 1/2 cup pearl barley
• 4 cup vegetable broth
• 15 oz tomato sauce
• 1 15-ounce can garbanzo beans (rinsed and drained)
• 1/2 green bell pepper ((1/2 cup chopped))
• 1/2 cup frozen green peas (thawed)
• 1 tsp herbes de Provence
• 1/2 tsp salt (or more to taste)
• 1/4 tsp black pepper

Instructions

1. 1

   In a large stockpot over medium heat, heat the oil until shimmering. Brown the steak cubes on all sides for 5 minutes

2. 2

   Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5 to 7 minutes.

3. 3

   Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, herbes de Provence, salt, and pepper. Simmer until the barley and vegetables are tender, 20 to 30 minutes.

4. 4

   MAKE IT AHEAD: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.