Beef and Barley Soup

Serves 4  

Calories: 565  

Carbs: 39 g  

Fiber: 7 g  

Protein: 28 g  

Grade: B-  

Cost: $3.51

1. PRESSURE COOK on HIGH for 1-hour with 30-minute RELEASE

   1. • 1# grilled chuck steak, seasoned

      • 2 cups beef stock

2. MAKE SOFRITO

   1. • 20 g oil

      • 100 g onion, chopped

      • 75 g celery, sliced

      • 50 g carrots, sliced

      • 3 cloves garlic, crushed

      • 1 t thyme

      • S&P

      • Pinch Aleppo peppers

3. ADD and SIMMER COVERED for 30-minutes

   1. • 2 cups strong beef stock

      • 1 cup water

      • 70 g pearled barley

      • 1/2 T Wocestershire sauce

      • 350 diced potatoes

      • 4" fresh rosemary, tied

4. ADD and SIMMER for 15-mintues

   1. • BEEF with STOCK

      • 2 T chopped parsley

      • 70 g peas

5. OFF HEAT ADD

   1. • 1 t lemon juice

      • 2 T chopped parsley

6. SERVE with

   1. • 30 g pepitas