Beef Barley Soup

This is a comfort soup at it's finest! Another soup that reminds me of my Grandma K. I'm not sure why, I guess because I spent lots of "sick days" at her house while I was growing up, she probably made this for me a lot. It seems like the perfect soup to eat on a chilly evening, with the Christmas tree lights lit and a fire burning in the background.

Beef Barley Soup
1/2 onion, chopped
2 stalks celery, chopped
4-5 carrots, chopped
2 cloves garlic, minced
EVOO
2 C leftover roast (chopped/shredded)
1/2 T oregano
1/2 T Montreal Steak Spice
1 tsp garlic powder
6-8 cups beef stock**
1 tsp Worcestershire sauce
1 large can diced tomatoes, with juices
1 cup pot barley

**As the soup sits, the barley will really absorb the broth. It's often necessary to add more broth and/or water to the soup the next day. Or, you can leave it as it is, and enjoy a more "stew-life" version of the soup for leftovers, which is what I do.

1. Heat EVOO in a large soup pot. Add vegetables and minced garlic cook for 10-15 minutes until vegetables are beginning to soften.

2. Add roast, oregano, Montreal steak spice and garlic powder. Cook for a few minutes.

3. Add stock, Worcestershire sauce, tomatoes and barley. Bring to a boil. Reduce heat and simmer for 1-1 1/2 hours until barley is expanded.

Makes 8-10 servings.