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Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart
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Easy Vegetable Beef Soup
This easy soup can be made in as little as 30 minutes, especially if you use pre-cooked grains
or pasta.

Ingredients
1 quart beef stock or beef broth
optional: 1/2 c. shredded left-over roast beef
2-3 cups diced vegetables, choose several:
  potatoes, carrots, celery, onions, tomatoes, mushrooms, green beans, corn, cabbage
  (tomatoes help make a nicely flavored broth, but are not strictly required)
1 cup pre-cooked grain OR 1/2 cup raw grain (optional):
   pearled barley, or pasta, or rice
1 cup cooked beans (optional):
  pinto, or kidney, or soup beans, or split-peas, or lentil
Seasonings:
  bay leaf;
  1/2 tsp. each of chopped rosemary, thyme, marjoram;
  chopped garlic or garlic powder to taste
  salt and pepper to taste

Note: Vegetables and grains may be used raw or pre-cooked. Soup is an excellent use for
leftover steamed or sauteed vegetables, pasta, and rice.

Directions
Heat your broth or stock in a 4 quart sauce pan.

Add raw, chopped vegetables and raw grain. Add seasonings according to taste. Stir well,
bring to a boil, then reduce heat, cover and simmer. If necessary, add water to keep the
soup brothy. Cook until grains and vegetables are tender.

Add beans, if desired, and any other pre-cooked ingredients such as left-over roast beef,
steamed vegetebles, or pre-cooked pasta or rice. Adjust seasonings, if necessary, and
simmer until all is heated through.

Serve soup with fresh, warm bread or salad, if desired.