Soup

BBC Soup

(Beef, Barley & Cabbage)

5 oz beef sirloin

½ cup barley

8 cups cabbage, shredded

5 cups beef broth

2 carrots, peeled and finely sliced

1 onion, coarsely chopped

1 can diced tomatoes w/green chilies

4 tbsp cooking sherry

1 tbsp Italian seasoning

Salt & pepper

Sear the beef over medium-high heat in cast iron skillet on both sides to brown.  Turn off heat and let stand ten minutes before cutting into small bite size pieces.  In large Dutch oven, combine all remaining ingredients except barley and beef.  Bring to a boil and cook five minutes.  Reduce heat, add barley and beef and simmer covered for 1½ hours.  (This could also be transferred to a crock pot and cook on low for three hours.)

Serve with black olive and garlic focaccio.

© Crackerberries 2013