This savory, filling soup also freezes well. I always make a big batch so I can seal some up in my Food savor bags (heavy duty freezer bags also work), which allows for quick, healthful meals even on really “bad” days. Just pop one out and thaw/heat in the microwave and you have your own, homemade, “fast food”.

Ingredients

4 Tablespoons Olive Oil

2 Cups chopped onion (white or yellow)

2 Cups chopped carrot (and/or parsnips)

1 Cup diced celery

1 large bay leaf

1 Teaspoon Maggi or soy sauce

2 Teaspoons packed brown sugar

1 head of minced garlic

1 Tablespoon dried Rosemary

6oz tomato paste

8 cups beef stock

2 cups vegetables/other of choice – (beans, peas, corn, chicken)

2 cups cubed potato (you could also use turnips or rutabagas)

1 cup raw pearl barley

1 Tablespoon cracked black pepper

Kosher salt to taste

Directions
Heat olive oil over medium heat in large stock pot; add carrot, celery and onion. Lightly salt each vegetable as you add it… cook down, stirring occasionally, until the onions have started to wilt and turn translucent – approx 6 minutes.

Add Maggi, brown sugar and minced garlic – cook an additional 10 minutes until the veggies have all started to caramelize, careful not to burn the garlic.

Add stock, tomato paste, rosemary and bay leaf –  bring to a boil.

Add pepper to taste along with potatoes, barley and the 2 cups of vegetables/other that you chose. Reduce to a simmer and let cook 1 hour, stirring occasionally to prevent sticking or clumping of barley.
Taste for seasoning at the 30 minute mark, adjust if needed

Adjust for seasoning again at the end of the one hour cooking time and verify barley is well cooked… slightly al dente is fine for us – as it softens over the next few days…others may prefer it falling apart done.

Remove bay leaf and serve.