Vegetable Barley Soup

1 pound of beef,cut in cubes (veal shanks can be used )

2 tbsp olive oil

1 onion

2 garlic cloves, crushed

1 can tomatoes, chopped (14 oz)

1 tbsp tomato paste

1/2 tsp oregano, dried or fresh

6 cups beef broth

1 1/2 cup potatoes, cubed (about 1 or 2)

1 1/2 cup pumpkin, cubed ( you can use squash)

3/4 cup pearl barley

1 cup zucchini, sliced

In a Large skillet toss in the oil and brown the meat. Remove the meat and place on paper towels to drain the fat. Toss the onion in the skillet and cook on low for about 4 minutes, then toss in the garlic cooking for an additional minute. Finally toss in the meat, tomatoes, tomato paste, oregano, broth, potatoes, pumpkin and barley. Bring this to a boil, reduce the heat to low and simmer covered for 20 minutes. Toss in the zucchini and simmer for 10 minutes covered or until barley is cooked. I garnished with rosemary and serve.

Note: Wash the barley in a colander or sieve until the water runs clear then add to soup. This serves 6 and takes about 1 hour to cook. If you have pre-cut pumpkin or squash and meat it will take less time. You can always add Salt and fresh ground pepper if desired.