Hearty Beef and Barley Soup
2/3 cup barley
1 tablespoon olive oil
1 lb. stew meat, cut into small cubes
1 onion, diced
1 (15oz. can) Black beans, drained and rinsed
1(46 oz. can) V-8 juice
1 quart beef stock
10 oz. sliced cremini mushrooms
3 stalks celery, sliced
1 head roasted garlic, pulp squeezed out
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp salt and pepper
1 (9oz. package) frozen mixed vegetables
7 oz. shredded white cheddar cheese
3 cups fresh baby spinach
2 cups heavy cream
Heat a large pot with olive oil and brown the beef in small batches. Add the onions, mushrooms, garlic, paprika, black pepper, salt and celery and saute until fragrant. Pour in the V-8 juice, beef stock, barley, and black beans. Simmer until flavors have married. Adjust the salt and pepper. Stir in the heavy cream, cheese and baby spinach. Heat until cheese is melted.
