Hearty Beef Soup


 Yesterday I was canning a 6-cup jar of barbeque sauce; the jar broke leaving me with BBQ sauce soup. Yuck, I know, but it gave me an idea for a thick hearty beef soup. My husband says this reminds him of Campbell’s thick and chunky soup, since it is full of vegetables. I have added barley; mainly for its cholesterol lowering properties, you can omit it. This would have a deeper flavor with a nice red wine; all I had was sherry so I went with it.
Hearty Beef Soup 2 tablespoon olive oil 2 pounds stew meat, trimmed of excess fat 6 ounce can of tomato paste One small onion, diced 6 cups beef broth (you can use low fat or sodium if you chose) 3 large carrots, quartered and chopped into bit size pieces 3 medium potatoes, quartered and chopped into bit size pieces ½ cup chopped celery 2 tablespoons green peas ¼ cup barley 1 tablespoon black pepper 1 teaspoon garlic powder 2 Bay leaves 1 tablespoon dried rosemary 2 teaspoons of thyme 1 tablespoon of Worcestershire sauce ¼ cup of sherry   Over medium heat, add 1 tablespoon oil in soup pot, add meat and cook until brownRemove meat from potAdd remaining oil to pot, add onion and cook until softAdd tomato paste to pot, stirring continuously for approximately five minutesReturn meat to the pot, add broth stir until combinedAdd remaining ingredients and let simmer for on medium low for two hours.