Vegetable, Beef and Barley Soup

Trim two leeks, cut in half lengthwise and slice into “half moons”. Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt fall to the bottom of the bowl.

Meanwhile place the 2 pounds of boneless beef short ribs in the bottom of a large pot. Top with the clean leeks, chopped onion, carrot and turnips. Grind some fresh pepper and add in the 8 cups of beef stock. Measure and pour in the barely, stir, cover and simmer on the back burner over medium/medium-low for up to 3 hours.

Before serving, remove meat and chop it into large pieces. Add the meat and a handful or two of fresh peas to the soup. Serve when the peas are cooked and colorful!