Hearty Beef & Barley Soup

- Saute 1lb stew meat in 1 Tbsp. of coconut oil. Season with salt and pepper

- Remove from heat

- Chop the following:

- 1 onion

3 stalks of celery chopped

5 garlic cloves minced

2 carrots

- Saute vegetables in 2 Tbsp. coconut oil

- Add 1 16 oz can chopped tomatoes to veggies and stir together over low heat.

- Cut stew meat into bite sizes

- Add stew meat, 2 bay leaves, 2 tsp. Dried thyme, 2 tsp. All-purpose seasoning, 2 cartons Organic Beef Bone Broth

- Add 2 tsp Worcestershire sauce

- Add 1 Tbsp coconut liquid aminos

- Add 1 cup pearled barley (can substitute with riced cauliflower)

- Add ½ dry red wine (optional)

- Cover and simmer over low heat for 40-60 minutes

- Season with ½ tsp. Sea Salt, ½ tsp. pepper

- Wilt 8 oz. fresh spinach or kale into the soup at the last minute

- Add more thyme, seasoning, salt, and pepper to taste and serve topped with fresh minced parsley.

*Additions and substitutions:

Mushrooms

Sweet potatoes for carbs

Okra

Fresh Herbs

White potatoes

Beans

Cauliflower rice

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