Beef and Barley Vegetable Soup
INGREDIENTS
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2 1/2 pounds chuck roast
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salt and pepper
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2 tablespoons oil
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1 cup chopped onion
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2 cups peeled, chopped carrots
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salt and pepper
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7 cups water*
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2 cups peeled, chopped potatoes
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2 tablespoons beef base (I use Better Than Bullion)
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2 tablespoons tomato paste
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2 teaspoons granulated sugar
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2 bay leaves
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1/2 teaspoon dried thyme leaves
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1/4 teaspoon ground oregano
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1/2 cup quick cooking barley**
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3/4 cup frozen peas
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1/2 cup half and half
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