Beef (Tri Tip) Barley Soup

This week’s soup is a Tri Tip variation of the classic Better Homes and Gardens Beef-Barley Soup. I paired the soup with a light salad of European Greens, dried Cranberries and Feta Cheese and toasted a Cheesy-Garlic Roll. As usual, the meal only took a few minutes to prepare. After chopping the meat and veggies, I relaxed on the swing while the soup simmered for one hour.

Betsy’s Beef Tri Tip Barley Soup
Chop any leftover tri tip in small cubes, chop ½ a yellow onion, chop two stalks of celery, slice one long carrot and open a can of Italian Diced tomatoes. Put all the ingredients in a large sauce pan and add 1 teaspoon of salt, ½ teaspoon of dried basil, ½ teaspoon of Worcestershire sauce, 2/3 cup of barley, and 2 cups of water with 3 beef bouillon cubes. Cover and bring to a boil, turn the heat down and simmer for 45 minutes. Top with a sprinkle of grated Parmesans Cheese and enjoy the compliments! Makes 4 good sized servings.