1 1/2 to 2 pounds top round London Broil cut into 1/2 to 1-inch pieces
8 cups beef broth
4 organic celery heart stalks, divided
2 bay leaves
1 tbsp Worchestershire sauce
1 28-ounce can whole tomatoes, diced with juice
5 -6 organic carrots
2 1/2 cups fresh or frozen yellow corn
2 cups baby lima beans
1/2 cup pearled barley
Kosher salt
Freshly ground pepper
Chopped fresh parsley for garnish (optional)
Instructions
Heat 1 tbsp extra vigin olive oil in a dutch oven. Add 2 1/2 cups medium-dice yellow onions. Saute until soft and opaque. Season beef pieces with 1 tsp. Kosher salt and freshly ground pepper. Add to onions along with 8 cups of beef broth. Add one celery stalk cut into thirds, 1 carrot, peeled and cut into thirds, 2 bay leaves and 1 tbsp. Worchestershire sauce. Partially cover the pot and bring to a boil then reduce to simmer for 45 minutes.
Remove and discard bay leaves, carrot and celery pieces. Add one 28-ounce can of tomatoes, cut into medium dice and the juice, 3 celery heart stalks thinly sliced and 4-5 organic carrots, thinly sliced. Cover the pot,bring to a boil and reduce to simmer for 45 minutes.
Add 2 1/2 cups fresh or frozen yellow corn kernals and 2 cups baby lima beans. Simmer for 30 minutes longer, covered.
Stir in 1/2 cup of pearled barley and simmer the soup,uncovered, for 15 minutes. Correct the seasoning. Garnish with chopped fresh flat-leaf parsley, if desired, and serve.
Serving
Suggestions
Serve with low-fat corn muffins and a green salad
Originally Submitted
4/5/2011
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