1. Heat the oil in a large pot or Dutch oven until hot. 2. Brown the beef on all sides; remove to a bowl. 3. To the same pot melt the butter, then add in onions, garlic, celery, dried thyme, bay leaf and red pepper flakes (if using) saute for 5 minutes. 4. Add in the tomato paste and stir with a wooden spoon for 1 minute. 5. Add in the beef broth, 2 cans undiluted consomme soup, chicken stock, turnips, cauliflower, potatoes, barley and the browned beef; bring to a boil and simmer for about 40, stirring occasionally or until barley and veggies are tender. 6. Ladle into bowls and sprinkle with grated Parmesan cheese if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
