Delicious Beef Barley Soup

Cold days are ahead (even though it is the second day of spring), and I need some soup to warm up to. Hearty and wholesome. This is a great come home to quick fix that will stick to those ribs. Enjoy this with a movie and blanket.

  Ingredients

• 2 tablespoons vegetable oil
• 1-2 pounds beef bones
• salt and black pepper
• 2 carrots, sliced
• 1 onion, diced
• 2 stalks celery, diced
• 6 cups water
• 1/2 teaspoon dried thyme
• 1/3 cup pearl barley, rinsed
• 2 medium sized potatoes, diced in 1/4 inch cubes
• 1 cup chopped canned tomatoes
• 1/2 cup dry egg noodles
• 3 tablespoons chopped flat-leaf parsley

   Method
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned. Set the meat aside. Lower the heat to medium. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, potato, and tomato, continue to simmer the soup, covered, for 45 minutes.
Remove the meat from the soup; add potatoes. Cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
Enjoy with crusty bread!