Beef & Barley Vegetable Soup Recipe | King Arthur Baking

Ingredients

• 1/4 cup (50g) olive oil
• 2 garlic cloves, peeled and halves lengthwise
• 1 pound (454g) beef chuck, or stew meat, cut into 1" chunks
• 1/8 to 1/4 teaspoon coarsely ground black pepper
• 2 quarts (1814g) beef stock
• 2/3 cup (113g) medium pearled barley, rinsed in cool water and drained
• 1 medium (170g) yellow onion, peeled and chopped
• 1 medium stalk (71g) celery, cleaned, trimmed, and cut into 1/2" slices
• 1 large or 2 medium carrots, peeled and cut into 1/2" slices
• 2 medium potatoes, peeled and diced into 3/4" cubes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 cups (794g) canned plum tomatoes, drained and chopped; or chopped tomatoes