Everything Soup

1. 1

   Chop all the vegetables into bite size (they can be diced small or very roughly chopped, depending on preference). Set aside in a large bowl.

2. 2

   Heat oil in a large stockpot and sautee onion until translucent.

3. 3

   Add beef and brown.

4. 4

   Pour in water and add vegetables. Cover pot and bring to a boil, then reduce to a medium flame and partially uncover.

5. 5

   After an hour or so, add the tomato paste and barley and continue to cook, stirring every so often to make sure the barley doesn't stick.

6. 6

   After another hour or so, uncover the pot, add the dill & parsley and allow to cook for about 20 minutes (pot lid stays off from now on).

7. 7

   Remove the herbs and raise the heat to bring to a solid boil.

8. 8

   Allow soup to reduce until it is relatively thick (soup should be reduced by about half by the end), then season with salt & pepper. Salt is key here - it brings out all the flavor.

9. 9

   Freezes beautifully - allow to cool and divide into freezer-safe containers. Use within 4 months. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.