Beef Barley Soup
    1. Cook beef on medium heat in a Dutch oven for 5 minutes or until browned, stirring frequently.
    2. Remove beef and set aside. Sauté onions, celery, mushrooms, and carrots until tender but crisp, about 5 minutes.
    3. Add beef, broth, bay leaves, and tomatoes and bring to a boil. Cover and reduce heat to simmer.
    4. Continue simmering 1 hour. Add barley and frozen peas and bring back to a boil. Reduce heat to simmer and continue cooking 30 minutes, or until barley is tender.
    5. Discard bay leaves.

From Recipes for Diabetes by University of Illinois Extension

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