Beef Barley Soup
- 1 lb stew beef
- 1 quart beef stock
- 2 c water
- ½ c barley
- 1 leek or onion, chopped
- 4 large carrots, cut in large chunks
- ¼ head of cabbage or cauliflower, chopped
- 4 c mixed spinach, kale, chard, etc.
- Salt, pepper, Bragg's to taste
- Combine beef, stock, water, and barley. Either pressure cook for 20 minutes or boil on the stovetop for 60 to 90 minutes, until beef is tender.
- Add vegetables, season to taste, and simmer 15 mins until carrots are tender.