Beef and Barley Soup

Beef and Barley Soup
Serves 4

3/4 pound sliced beef  (labeled for sandwiches like cheese steak)
1 container of soup greens (parsley, turnip, onion, carrot, celery, parsnip) cut into 1/2" cubes
2 cloves of garlic chopped
1 (32 oz) container of organic beef stock
1/2 cup barley, rinsed
kosher salt
freshly ground black pepper
1 teaspoon fennel seeds
2 tablespoons olive oil
1 tablespoon butter
A few handfuls of oyster crackers

Season beef with salt and pepper. Sear on lightly oiled stainless steel pan until brown on both sides. Remove from pan to rest. Heat saucepan on medium heat with olive oil and butter. Add onion, celery, and carrots to pan. Cook until soft and add the rest of the veggies, and garlic. Cook on medium low heat for 10 minutes watching not to burn. Add beef stock, fennel seeds, parsley, salt and pepper. Bring to a boil. Cut the rested steak into thin strips then the same thickness into squares about 1/4-1/2". Add barley and beef to boiling stock and allow soup to simmer for 45 minutes or until barley is tender. Serve with oyster crackers.

Tip: For added beef flavor, de-glaze your pan after cooking steak with 1/2 cup wine or beef stock, scrape the bottom of pan and add to soup. This will also add a little bit of fat so do not do this if you are trying to reduce fat. Omit butter and use more olive oil to reduce saturated fat and cholesterol.