1 1/2 pounds beef stew cubes
6 cups water (more if you like a thinner soup – this is pretty thick)
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup barley

In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in barley. Cook for about 30-40 minutes, until barley and meat are almost tender. If necessary, skim fat.

Stir in tomato paste. [This is where I’d add the green beans.] Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley (and beans, if you’ve added them) are done.

Makes 8 servings

This recipe was contributed by Cathy from the Radiant Recovery Community Forum.