Beef and Barley Soup with Side Salad

Ingredients

• lean beef cubes 6 oz
• pearl barley 1/2 cup
• carrots 1 cup
• celery 1/2 cup
• beef broth 3 cups
• mixed greens 1 cup
• olive oil 1 tbsp

Method

1. Prepare ingredients. Wash and dice the carrots and celery into small, even pieces. Rinse the pearl barley under cold water until the water runs clear to remove excess starch. Wash the mixed greens and set aside for the salad.
   Tip: Cut vegetables uniformly to ensure even cooking.
2. Brown the beef. Heat a large soup pot over medium-high heat. Add the lean beef cubes and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Drain excess fat if necessary.
   Tip: Do not overcrowd the pot; brown the beef in batches if needed for better caramelization.
3. Add vegetables and barley. Add the diced carrots and celery to the pot with the browned beef. Stir and cook for 3-4 minutes until the vegetables begin to soften. Then add the rinsed pearl barley and stir to combine.
   Tip: Sautéing the vegetables briefly enhances their flavor.
4. Add beef broth and simmer. Pour in the 3 cups of beef broth. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 50 minutes, or until the barley is tender and the flavors meld together.
   Tip: Stir occasionally to prevent sticking and check the barley for doneness.
5. Prepare the side salad. While the soup simmers, place the washed mixed greens in a salad bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat evenly. Optionally, add a pinch of salt or a squeeze of lemon for extra flavor.
   Tip: Dress the salad just before serving to keep greens crisp.
6. Serve the meal. Once the soup is ready and the barley is tender, ladle the soup into bowls. Serve each bowl with a portion of the dressed mixed greens salad on the side for a balanced and satisfying meal.
   Tip: Taste the soup before serving and adjust seasoning with salt or pepper if needed.

Pro tips

• Use a heavy-bottomed pot to prevent the soup from burning during the long simmer.
• If you prefer a thicker soup, mash a small portion of the barley and vegetables against the pot sides and stir.