Holy Yummers, Batman!  OK, I’ve always wanted to say that about something I’ve eaten and today’s Saturday soup offered up just that opportunity—and, was chuck full of veggie servings to boot.   Best of all. . .I whipped it up myself and pretty sure Batman would definitely say it was “super power” worthy.

I was also very proud of myself for requesting more “beans, please” at lunch on my Big Salad (Costa Vida threw them in for free – all the beans you can eat at Costa Vida!).  What a bonus.  Believe me. . .I was gonna make for darn sure I got an entire serving of beans in my Big Salad because I’m definitively learning how to “multi-task” my food.  I’m seven days “in” with my new relationship with the Big Salad, by the way.   The beans were kind of like a special treat, although I have to admit that a treat to me would preferably equal a big chunk of chocolate brownie–which last year, might have been crumbled on top of my Big Salad (if I would have ever eaten a Big Salad last year).

Anyway, here is the recipe for my soup.  I took a similar soup that called for rutabaga (i.e. not that desperate yet!) and added more vegetables, adapted it and was pretty pleased with myself.  Enjoy!

Lots O’ Veggies, Beef and Barley Soup

* 1/4 cup unbleached white flour or oat flour
* 1/4 teaspoon sea salt
* 1/8 teaspoon black pepper
* 3/4 pound lean beef round, cubes
* 3 tablespoons extra virgin olive oil, divided
* 2 large stalks celery, chopped
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped, peeled sweet potato
* 1 cup sliced fresh mushrooms
* 1/3 cup pearled barley
* 1 quart beef broth, divided

Serves 4 to 6

In a medium bowl, combine flour with the salt and pepper. Toss cubed beef in flour mixture, coating all sides and reserving any leftover flour.

In a large soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate. Add remaining tablespoon of olive oil to the pan. Stir in celery, onion, carrots, sweet potato and mushrooms, scraping up any brown bits from the bottom of the pot. Cook vegetables, stirring for 2 minutes.

Add barley and continue to cook, stirring for an additional minute. Stir 1/4 cup beef broth into remaining flour until completely blended. Add this along with remaining broth and beef cubes back into the pot. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, until beef is tender and soup is thickened, about 1 hour.