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. Heat oil in a large stockpot and sautee onion until translucent. 3. Add beef and brown. 4. Pour in water and add vegetables. Cover pot and bring to a boil, then reduce to a medium flame and partially uncover. 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. 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. Remove the herbs and raise the heat to bring to a solid boil. 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. Freezes beautifully - allow to cool and divide into freezer-safe containers. Use within 4 months. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
